Tuna couscous

By admin
01 December 2010

15 ml (1 tablespoon) olive oil

1 small red onion, thinly sliced

1 ? 2 red or green peppers, cubed

1 ? 2 red chillies, seeds removed and chopped

5 ml (1 teaspoon) ground cumin

5 ml (1 teaspoon) ground coriander

5 ml (1 teaspoon) ground cinnamon

300 ml (1¼ cup) water

5 ml (1 teaspoon) salt

250 ml (1 cup) couscous

125 ml (½ cup) parsley and coriander, chopped

juice of 1 lemon

2 cans (170 g each) tuna in oil, drained, reserving some of the oil

coriander leaves to serve

METHOD

Heat 15 ml (1 tablespoon) oil in a large pan over medium heat.

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Cook onions, stirring for two to three minutes until soft.

Add peppers, chillies, cumin, coriander and cinnamon and cook for 1 minute.

Add water and salt then bring to the boil.

Stir in couscous, turn off the heat and cover with a lid.

Leave for 15 minutes until the couscous has swollen.

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