Quick Tuna Couscous Salad

Prepare the couscous according to the package instructions using vegetable broth instead of water. Drain the tuna.

• 1⁄3 cup Couscous
• ½ cup Vegetable broth
• 4.8 oz Tuna, canned in water

Toast the pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Set aside.

• 1 Tbsp Pine nuts

Cut the green onions into rings and finely chop the garlic.

• 1 ⁠½ Green onions (~ 1.9 oz)
• ½ Garlic clove (~ 0.1 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Fry the green onions, garlic, and raisins for approx. 3-4 minutes.

• 1 tsp Olive oil
• 1 ⁠½ Tbsp Raisins

Add the spices and fry for approx. 3-4 minutes. Add a little water, let simmer briefly and turn off the heat.

• ½ tsp Crushed pepper
• ½ tsp Turmeric, ground
• ½ tsp Cumin, ground
• ½ tsp Coriander, ground
• 2 Tbsp Water

Add the couscous and mix well. Pull apart the tuna and top the couscous. Season with salt and pepper, garnish with the pine nuts and serve.

• Salt
• Black pepper

Enjoy your meal!