Summer Recipe: Tuna Vegetable Couscous Salad

couscous_salad

The warm weather continues. Everyone on the street looks happy and smiley. A lot are out and about after working hours and weekends to take the sun!

I can’t believe that time has flies and we are in July now, I hope you do try out the summer recipes that I have posted so far. Today, we are making Tuna Vegetable Couscous Salad. Sounds good? If you remember, I previously made Bulgur Wheat Salad, which is pretty similar to this one. However, couscous and bulgur are slightly different in texture and size. I like both of them!

Couscous is a coarsely ground semolina wheat. It is very widely used in Middle Eastern countries. Traditional couscous requires considerable preparation time and is usually steamed. Nowadays, you can get quick-cook couscous at the supermarkets. Couscous is most often served with meat, mostly chicken, lamb or mutton, and vegetables.

The quick-cook couscous can be prepared in minutes! To prepare this type of dried couscous, pour boiling water or broth over and then seal the bowl with plastic wrap. After a few minutes, the grain swells and can be fluffed with a fork. When correctly prepared, it has a tender, moist taste and a light, fluffy texture. For me, I still like to stick to the traditional way of steaming, even though it takes slightly longer to prepare.

The ingredients that I have chosen to make my couscous salad are really simple ones. They are canned tuna (I like Tuna in brine), cherry tomatoes, sweet corns, cucumber, black olives, parsley, mint, and feta cheese. And of course, good squeeze of lemon juice! Lemon juice plays a very important role in this dish! It makes it really refreshing and summery like! 🙂

Now, totally not related to food. I just want to tell you how much I love Peony. I think Peony is one of my favourite flowers. See how pretty they are!! What is your favourite flower(s)?peonies

Tuna Vegetable Couscous Salad

Yield:

Ingredients:

200g couscous
1l water
250g cherry tomatoes, halved
a small handful of parsley leaves, chopped
a small handful of mint leaves, chopped
1 small can sweet corns
1 can tuna in brine
half cucumber, diced
50g black olives, chopped and some keep whole
80g feta cheese
juice of 1 lemon
4 tbsp extra virgin olive oil
salt and pepper

Method:

1. Boil 1 litre of water in a saucepan and add the couscous and cook according to the packet instruction. Once cook, strain and let cool.

2. In a large bowl, put in the cooked couscous. Add the cherry tomatoes, parsley leaves, sweet corns, tuna, cucumber, mint leaves, black olives and feta. Add the lemon juice and the extra virgin olive oil. Give it a good mix. Season with salt and black pepper. Garnish with a few black olives if liked.