A fresh and light salad that can be served as a light meal on its own or a healthy side, for lunch, a picnic, or in a lunch box.
Preparation Time: 10 minutes
Makes: 4 servings
Ingredients 2 cups of cous cous
2 cups of chicken stock (or - 2 cups of boiling water with 4 cubes of chicken stock dissolved)
1 teaspoon of butter
425g of tinned tuna
Half a cucumber
Salt and pepper (to taste)
Either: Heat the chicken stock in a pan until it is almost boiling, or dissolve the chicken stock cubes in boiling water from the kettle.
Place the cous cous into a heat proof bowl. Add the Chicken stock, stir, cover in a tea towel, then leave to stand for 5 minutes or until the liquid is completely absorbed by the cous cous.
Once all of the liquid is absorbed, use a fork to flake the cous cous apart. To do this, run the fork over the cous cous to un-stick the grains until it is light and fluffy. Drop a teaspoon of butter into the cous cous and stir it through - the heat from the cous cous should melt the butter. Season with salt and pepper to taste.
While you are waiting for the cous cous to soak up the stock, prepare the other ingredients.
Roughly slice the capsicum and leave this to the side. Add this to the cous cous one the cous cous is prepared and toss through to combine.
Slice the cucumber, then place the cucumber slices onto the salad and toss through to combine with the cous cous and capsicum.
Use a fork to flake the tuna onto the salad, breaking the tuna apart into bite sized chunks.
Toss all of the ingredients through the cous cous to make the final salad.
Divide the salad evenly between four bowls or airtight containers.
Alternately, if you are going on a picnic, you could take each of the individual prepared or sliced ingredients in their own containers, then throw all of the ingredients together when you are ready to eat for a super fresh salad!