Curried Tuna, Carrot & Hommus Couscous
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 4 serving(s)
Categories
- Lunch
- Main Course
- One Dish Meal
- Australian
- No-cook
- Easy
- No-Cook
Dietary
- Low Cholesterol
Allergens
- Fish
- Sesame
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Wowee wow, think you don't like cous cous, then try this recipe, I swear you'll be converted. A great healthy & tasty lunch. Found in Recipes +.
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Equipment
Large heatproof bowl, Plastic wrap, Fork
Ingredients
- 2 cups instant couscous
- 2 cups boiling chicken stock or 2 cups vegetable stock
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons garlic, minced
- 1 tablespoon margarine
- 2 (185 g) cans tuna in water, flaked & drained
- 1 red capsicum, diced
- 1 large carrot, grated
- 40 g baby rocket
- 4 spring onions, thinly sliced
- 2 tablespoons lemon juice
- 2/3 cup hummus, to serve
Instructions
Place couscous in a large heatproof bowl & stir in stock, add in curry powder, garlic & margarine and mix to combine.
Cover with plastic wrap & set aside for 5 mins or until all liquid has absorbed. Fluff with a fork to separate grains.
Add tuna to couscous with capsicum, carrot, rocket, onions & lemon juice, season to taste & stir well to combine.
Top each serve with a generous dollop of hommus.
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