Tuna & Vegetable Couscous

 By Meet2Veg
Published: August 5th 2015

Couscous is a great ingredient for bulking out a meal and also brilliant for using as a leftover packed lunch!

Prep time: 10  min
Cook time:15 min

Total time: 25 min
Number of Servings: 4 servings

Ingredients:

1 red onion finely chopped

1 yellow pepper chopped

Handful frozen peas

2 tins Tuna in brine or spring water

120g Couscous

Salt & Pepper

Fry light

200ml Vegetable stock

1 glug Fish Sauce

Directions:

• Add fry light to a non-stick pan, add salt and pepper and set on a medium heat
• When hot, add the vegetables, stir well and add more fry light, reduce heat, cover and leave to soften. Check to make sure the vegetables don't burn.
• When the vegetables are soft, add the couscous and mix through before adding the vegetable stock and fish sauce (or use light soy if you don't have fish sauce).
• Quickly bring to boil and then reduce to as low a heat as possible and cover. Check and add a little more water if the couscous looks too dry.
• After about 3 or 4 minutes, stir in the tuna and then turn off the heat and leave covered for about 5 minutes, so the tuna warms through.
• Serve whilst still warm.
• You can add different vegetables if you wish, this is a great meal for experimenting!
• Store any leftovers in a suitable container, keep in fridge overnight and either have for lunch again, or take to work as a packed lunch. Can be eaten cold or use a microwave and just warm through a little.