Ten minutes, start to finish, in one bowl with all the major food groups. You can’t get much more instant than that!
My tuna couscous salad is usually made with a bowl of couscous pulled out of the fridge after the kids are finally in bed and my husband and I are starving. Five minutes later, we’re eating. Like most salads, it’s cold. Today, I needed an instant meal, and there was no couscous in the fridge that I could make a tuna salad from. So, I adapted an old favorite into this warm, wintery, one-bowl wonder. Here’s the first of those couscous salads I promised you:
I made a package of couscous, adding a chopped carrot before the hot water to steam with the couscous.
The rest of the veggies, I chopped while the couscous was cooking. And it tasted great!
Warm Tuna Couscous Salad
350 g/2 cups dry instant couscous, prepared (Foolproof Couscous)
1 large carrot
1 medium tomato
1-2 stalks celery
1 hard-boiled egg
1 can tuna in oil,* drained
salt and pepper to taste
- Chop a carrot while the water for your couscous is boiling. Add to bowl with dry couscous with teaspoon salt, 2 teaspoons oil, and a dash of black pepper. Mix well.
- Add boiling water to cover ,about 2 cups. Cover and let stand for 5 minutes.
- Meanwhile, chop the tomato, celery, and pickle. Peel and chop the hard-boiled egg.
- Add vegetables, egg, and tuna. Mix thoroughly.
- Season with more salt and pepper, if necessary. Serve warm.
*If using tuna packed in water, add a teaspoon of olive oil or vegetable oil to the salad.