Healthy living

Quick tuna couscous salad

A quick, easy lunch with an exotic taste.

Preparation time: 10 minutes

Serves: 6


  • 1 cup couscous
  • 1 cup boiling water
  • 420 g can tuna in springwater, drained and flaked
  • 420 g can no-added-salt corn kernels, drained
  • 2 cups frozen peas
  • 4 spring onions (including green tops), finely sliced
  • 1 cup finely chopped coriander
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder, optional


1. Place couscous in a small heatproof bowl, pour over boiling water; cover and set aside for 3 minutes.

2. Into a large bowl combine tuna, corn, peas, spring onions and coriander.

3. Fluff couscous with a fork to separate grains and stir through sweet chilli sauce, lemon juice and curry powder. Add couscous to salad ingredients, mix well and serve.


  • Replace couscous with 2 cups cooked quinoa or brown rice.
  • Add a drained 420 g can of no-added-salt 4-bean mix, chickpeas or cannellini beans.
  • Add a diced avocado just before serving.

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