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