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  • 1 cup couscous
  • 1 cup boiling water
  • 1/2 lemon
  • 3/4 cup frozen corn kernel, defrosted
  • 3/4 cup frozen peas, defrosted
  • 1 cup baby spinach leaves
  • 1 tomato
  • 180 g tuna in spring water


  1. Place couscous in a medium heatproof bowl, pour over boiling water; cover and set aside for 3 minutes.
  2. Fluff couscous with a fork to separate grains and stir through lemon juice.
  3. Combine all ingredients and serve straight away.


Use cans of flavoured tuna to add extra zing. Add curry powder or other spices to the couscous before adding the boiling water for a different flavour.


If only eating one serving, only add half the tuna to half the couscous. Add the rest of the tuna to the salad just before eating to avoid gluggly couscous.

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Nutrition Information

per serving per 100g
Energy 2126 kJ 398 kJ
508 Cal 95 Cal
Protein 32 g 6 g
Fat, total 6 g 1 g
— saturated 1 g 0.2 g
Carbohydrate 74 g 14 g
— sugars 10 g 2 g
Sodium 410 mg 76 mg
Fibre 11 g 2 g

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Comments (1)

  • Avatar

    I mixed left overs with left over stuffed sweet potatoes recipe. Yummo!!!
    Posted on: 22 Feb 18

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