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Warm tuna salad with giant couscous and chickpeas
30 Min Serves 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
-4042-400x400.png "Infusions Tuna Chilli & Garlic")
Made with
Infusions Tuna Chilli & Garlic
Infusions Tuna Chilli & Garlic
Tuna with chilli and garlic-infused extra virgin olive oil. This tasty and convenient no-drain pot is perfect paired with pasta for a quick, hassle-free dinner that doesn't compromise on flavour.
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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