Ingredients

The following ingredients have 4 Servings
  • 3/4 cup couscous ((uncooked))
  • 3/4 cup boiling water ((or boiling vegetable broth))
  • 1/2 teaspoon salt ((or vegeta seasoning))
  • 1 tablespoon parsley leaves (, finely diced)
  • drizzle of olive oil
  • zest of 1 lemon
  • 1 tablespoon lemon juice ((from 1/2 lemon))
  • 5 oz tuna (, drained)
  • 1/4 cup marinated artichoke hearts
  • 1/4 cup olives
  • 5-6 sun dried tomatoes (whole or diced)
  • 2 tablespoons sun dried tomato pesto
  • 2 tablespoons feta cheese (, crumbled)
  • Optional ingredients: thinly sliced red onions, chopped cucumber, cherry tomatoes

Instruction

  • In a heat proof bowl, combine the couscous and the boiling water (or boiling vegetable stock). Add the salt, diced parsley, and a drizzle of olive oil. Let stand 5 minutes, or until the couscous absorbs all the water. Fluff with a fork. Add lemon zest and lemon juice and mix.
  • Divide the couscous between two bowls. Top each bowl with your preferred toppings: half a can of tuna, artichoke hearts, olives, sun dried tomatoes, sun dried tomato pesto (or regular pesto), feta cheese.