Warm tuna salad with giant couscous and chickpeas
30 Min Serves 4-6
- 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
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.
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.
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.
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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This recipe makes 4-6 portions. Make this salad for a barbeque side or a light meal.
Find the steps for this tuna and couscous recipe right here on our page. Make this salad in 4 simple steps.