Name: Moroccan tuna couscous
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 cup couscous; 2 tablespoon currants; 1/4 cup olive oil; 1 1/2 cup just-boiled water; 1 grated zest, juice, plus extra lemon wedges to serve lemon; 2 teaspoon ras el hanout; 400 gram can, rinsed, drained chickpeas; 400 gram can, drained, flaked tuna in oil; 1 finely sliced red onion; 1 shredded carrot; 1/2 cup parsley, chopped; salad leaves, to serve

Moroccan tuna couscous

Serves 4

Prep

15M

Cook

Total

20M

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Ingredients

1 1/2 cup couscous

2 tablespoon currants

1/4 cup olive oil

1 1/2 cup just-boiled water

1 grated zest, juice, plus extra lemon wedges to serve lemon

2 teaspoon ras el hanout

400 gram can, rinsed, drained chickpeas

400 gram can, drained, flaked tuna in oil

1 finely sliced red onion

1 shredded carrot

1/2 cup parsley, chopped

salad leaves, to serve

Method

1.Place couscous and currants in a bowl. Stir in 1 tablespoon oil to coat grains.

2.Pour in water. Set aside, covered, for 5 minutes, until water is absorbed. Fluff grains with fork.

3.In a jug, whisk remaining oil, zest, juice and spice together. Stir into couscous with remaining ingredients. Season to taste.

4.Serve with lemon wedges and salad.

Replace ras el honout with Moroccan seasoning. Shredded barbecued chicken is also delicious in this dish.
Note

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Ingredients

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