Warm tuna salad with giant couscous and chickpeas

Heart outline Heart 0 people Clock graphic 30 Min Cutlery circle 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

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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