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Warm tuna salad with giant couscous and chickpeas

Name: Warm tuna salad with giant couscous and chickpeas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4-6
Ingredients: 4 tbsp extra-virgin olive oil; 1 small shallot, finely chopped; 2 tbsp red wine vinegar; Salt and black pepper; 150g giant couscous; 480g vegetable stock; 1 x 400g tin of chickpeas, rinsed and drained; 2 x 80g pots John West Infusions Tuna Chilli & Garlic; 200g cherry tomatoes, halved; 100g Feta, crumbled

mins

30

approx

4-6

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Nutrition

INGREDIENTS

4 tbsp extra-virgin olive oil

1 small shallot, finely chopped

2 tbsp red wine vinegar

Salt and black pepper

150g giant couscous

480g vegetable stock

1 x 400g tin of chickpeas, rinsed and drained

2 x 80g pots John West Infusions Tuna Chilli & Garlic

200g cherry tomatoes, halved

100g Feta, crumbled

Featuring

Infusions Tuna Chilli & Garlic

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Step 1

In a bowl, whisk together three tablespoons of the olive oil with the shallot, vinegar and a pinch of salt and pepper until combined. Set aside.

Step 2

Heat the remaining oil in a large saucepan over a medium heat. Add the couscous and toast for three minutes, stirring occasionally. Add the stock, then bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes until the couscous is tender.

Step 3

Drain the couscous and add to the bowl with the dressing. Add the chickpeas and the John West Infusions Chilli & Garlic Tuna and stir to combine.

Step 4

Set aside for 10 minutes for the flavours to combine, stirring occasionally. Stir in the tomatoes and Feta, then serve warm.

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