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CHILLI AND GARLIC TUNA WITH SPICED COUS COUS AND CHICKPEAS
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CHILLI AND GARLIC TUNA WITH SPICED COUS COUS AND CHICKPEAS

CHILLI AND GARLIC TUNA WITH SPICED COUS COUS AND CHICKPEAS

Rating:

Fish: Tuna
Serves: 2 50p off Infusions

PREPARATION METHOD

Pre-heat the oven to 190ºC/170ºC fan/Gas 5

Place the peppers and onion into a shallow baking tin, drizzle with the oil and sprinkle over the cumin seeds and turmeric. Toss to coat then roast in the oven for 15-20 minutes until starting to brown round the edges

Add the chickpeas to the peppers and onions and return to the oven for a few minutes to warm through

Meanwhile cook the cous cous according to the pack instructions then tip into the tin with the vegetables

Drain the dressing from the tins of tuna into a small bowl and whisk with the juice of half the lemon. Pour over the cous cous and vegetables. Add the chopped coriander then stir well

To serve, divide the spinach between two bowls then pile on the warm vegetable cous cous mixture. Top with the fillets of tuna and serve with lemon wedges on the side

Print this recipe
  • Ingredients
  • 2 tins John West Salad Tuna Fillets with Chilli and Garlic
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1/2 red onion, diced
  • 1 tsp olive oil
  • 1 tsp cumin seeds
  • pinch ground turmeric
  • 1/2 tin chickpeas, rinsed and drained
  • 150g Giant cous cous
  • 1 lemon 1/2 squeezed and half cut into wedges
  • 1 tbs chopped fresh coriander
  • large handful baby spinach leaves

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