From Tunascany to Casablanca with Love....
A hot favourite at a recent cooking & food festival…. Here’s yet another way to entice your palate and bring home a cross culture food fair with a passion.
| Serves/Makes: | 2 |
| Preparation Time: | 5 Minutes |
| Time to Table: | 5 Minutes |
From Tunascany to Casablanca with Love.... Ingredients
| 1 cup | couscous |
| 1 can (85 g) | Clover Leaf Flaked Light Tuna – Garlic & Hot Pepper |
| 1/2 cup | frozen baby peas |
| 4 | artichoke hearts, jarred |
| ¼ cup | chopped black olives |
Preparation
- Heat up the kettle of water and pour onto the couscous. Add in frozen peas. Cover.
- Mix all the other ingredients into a bowl and set aside.
- Once the couscous has absorbed all the water (approx. 3-4 minutes), fluff with a fork.
- Add couscous and peas to the tuna mixture and serve.
Tip:
- Make this a kid friendly meal by replacing Clover Leaf Flaked Light Tuna – Garlic & Hot Pepper with Clover Leaf Flaked Light Tuna – Tomato & Onion.
- If you prefer, use sweet peas from can or jar. Rinse, then add to tuna mixture directly.
Nutrients Per Serving
|
CLAIMS PER SERVING- Low in Cholesterol - Very High Source of Fibre - Excellent Source of Protein - Source of Vitamin A - Good Source of Vitamin C - Source of Calcium - Good Source of Iron |
