Lemon and Tuna Couscous

Lemon and Tuna Couscous
  • 2 cups chicken stock
  • 1-2 tablespoons sultanas
  • ¼ cup black olives, halved
  • ½ teaspoon lemon rind, finely grated
  • 125 grams can tuna, drained
  • 1 carrot, finely diced
  • ½ red capsicum, diced
  • 1 cup couscous
  • 1 tablespoon lemon juice
  1. Place chicken stock, carrot, red capsicum, sultanas, olives and lemon rind into a small saucepan. Bring to boil, add couscous and cover. Place on a low heat for 2-3 minutes or until liquid is absorbed. Add tuna and lemon juice, stir through couscous with a fork. Serve as a side dish or with toasted pita or lavash bread.


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