Middle Eastern-style Tuna and Couscous

Ingredients

350 g broccoli, cut into small florets
1 cup (200 g) couscous
1 cup (250mL) boiling water
425 g can tuna chunks in springwater, drained
420 g can chickpeas, rinsed, drained
1 avocado, stoned, peeled, chopped
1 spring onion, chopped
1 red capsicum, seeded, finely chopped
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve

Dressing:

2 Tbs tahini
2 Tbs lemon juice
2 Tbs maple syrup
1 Tbs extra virgin olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground paprika

Method

Place broccoli in a heatproof bowl. Pour over enough boiling water to cover and stand for 5 minutes or until bright green and just tender. Refresh under cold water. Drain well

Meanwhile, place couscous in a separate heatproof bowl. Add 1 cup (250mL) boiling water. Cover and set aside for 5 minutes or until water is absorbed. Use a fork to separate the grains. Season.

To make the dressing, place the tahini, lemon juice, maple syrup, oil, cumin, coriander and paprika in a screw-top jar and shake until combined. Season.

Arrange broccoli, tuna, chickpeas, avocado, spring onion and capsicum in a serving bowl. Add couscous and some of the dressing and toss to combine. Sprinkle with parsley. Season. Serve with lemon wedges and remaining dressing.

Credits: Coles

Photo Credits: Coles