Tuna Couscous Salad
Serves about 6 – 8.
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 28 minutes
Ingredients:
- 2 cups tri-color couscous
- 2 (7 ounce) cans of Genova seafood tuna, lightly drained and flaked
- 1/2 cup high quality olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1/2 large red onion, chopped
- 1 cup thinly sliced radishes
- 1/3 cup chick peas
- 1/2 cup bean sprouts
- About 2/3 – 3/4 cup fresh greens
- 4 – 5 fresh chives, chopped
- Liberal dashes of sea salt and cracked black pepper
Directions:
- Bring 4 cups of water to a rapid boil and add a dash of salt. Toss in the couscous and reduce the heat to low. Cover the pot and cook for about 12 minutes, or until the liquid is evaporated. Remove from heat and fluffy with a fork or spoon. Place in a large bowl.
- Add in the radishes, chick peas, bean sprouts, fresh greens and chopped chives. Carefully mix in the tuna so it’s fully incorporated.
- In another bowl, whisk the olive oil, lemon juice, lemon zest and salt and pepper together. Pour the oil dressing over the salad and mix to combine. Add in additional salt and pepper to taste.
Nutritional information per serving:
Calories: 326.5
Fat: 16.2 grams
Carbohydrates: 37.8 grams
Fiber: 4.2 grams
Protein: 10.4 grams
Weight Watchers Points: 9