Tuna and couscous salad


Tuna and Couscous Salad School lunches can become monotonous. Couscous is quick to cook and my kids love it as it is a change from sandwiches. You can add almost any cooked vegetables you might have left over from the previous night in the fridge. Just chop them up small.
Ingredients: 200g of couscous 400ml of reduced salt vegetable or chicken stock 150g feta cheese 10 ripe baby or cherry tomatoes 1 can of tuna in springwater, drained and flaked 2 tablespoons of fresh basil, torn 1/2 cucumber, peeled and diced	Preparation Time: 5 mins Cooking Time: 10 mins Serves: 2-4 children
Steps Place the couscous in a pan and pour over the boiling stock. Cover and leave for at least 10-15 minutes until the couscous has absorbed all the liquid. Fluff the couscous with a fork. Cover again. While the couscous is cooking, cut up the feta cheese and tomatoes. Mix the feta cheese, tomatoes, cucumber and tuna into the cooked couscous, add the torn basil. Serve warm or cold

Kids Healthy Recipes