Tuna Couscous Salad with Asparagus
A light summer salad for lunch
I revamped my Tuna Couscous Salad recipe during asparagus season. Not only did I add healthy green asparagus, but a little feta cheese made it even more flavorful. Why should you eat asparagus? Because it is very low in calories, yet high in fiber and vitamins (rich in vitamins C, B1, B2, and B6), and it also contains folic acid, calcium, iron, potassium, and beta-carotene.
My favorite cooking tip
If you buy asparagus, it’s worth preparing it right away using the method described in the recipe. If you store it pre-cooked in the fridge, you won’t have to bother with peeling it later – you can simply grab it and add it straight to the salad.
Tuna Couscous Salad with Asparagus
A light summer salad for lunch
Ingredients
- 3 stalks prepared green asparagus
- 60 g couscous
- 100 ml water
- 2 pinches of salt
- 1 can (80 g) tuna in olive oil
- 2 cherry tomatoes
- 1 handful mixed salad greens
- juice of ½ lemon
- 20 g light feta cheese
Instructions
- Unwrap the asparagus and snap it by hand – it will naturally break where the woody part begins. The tip (the crown) is the tastiest part, so handle it carefully. The woody ends can be used for stock or discarded.
- Peel the remaining asparagus gently with a vegetable peeler, taking care not to damage the tips. Only peel the stalks thinly, mainly removing the thicker outer layers.
- Soak the asparagus in water for a short time. This is important because sand can get trapped in the tips. Soaking helps remove any dirt.
- Rinse thoroughly under running water.
- Cut the cleaned asparagus into smaller pieces, then place them in boiling salted water and cook until tender-crisp. This takes about 5-7 minutes. Remove with a slotted spoon and immediately place into ice water to stop the cooking process.
- Once cooled, you can store the asparagus in the fridge for a few days or use it immediately in this salad.
- Measure the water and bring it to a boil in a small saucepan. Add a pinch of salt. Once boiling, remove from the heat and stir in the couscous. Cover and let it sit for 5 minutes.
- When the couscous is ready, mix in the tuna, halved tomatoes, a pinch of salt, salad greens, feta cheese, and green asparagus. Drizzle with lemon juice and serve immediately.
Calories and macros
1 serving
Energy: 479 calories
Protein: 22 grams
Carbohydrates: 48 grams
Fat: 22 grams
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