Recipe

Couscous with tuna, pumpkin and beans

Dec 30, 2012 1:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Couscous with tuna, pumpkin and beans
  • 425 gram can tuna in oil, drained, flaked, 2 tablespoons oil reserved
  • 700 gram butter nut pumpkin, cut into 1cm pieces
  • 1 1/2 cup couscous
  • 150 gram green beans, cut into 3cm lengths, blanched
  • 1/2 cup bought italian herb vinaigrette
  • 1 1/2 cup boiling water

Method

Couscous with tuna, pumpkin and beans
  • 1
    Heat reserved oil in a large frying pan over moderately high heat. Add pumpkin; cook, stirring, for 5 minutes or until soft.
  • 2
    Place couscous in a large heatproof bowl. Stir in boiling water. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains.
  • 3
    Add pumpkin, tuna and beans to couscous. Stir in vinaigrette until combined. Serve.

Notes

To blanch beans, place them in boiling water for 3 minutes. Drain well. Pink salmon can be used instead of tuna, if preferred. Use any bought vinaigrette or salad dressing.

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