Ten-Minute Tuna Couscous
Author: Alisa Fleming
Recipe type: Entree
Serves: 2 servings
- ½ Cup uncooked whole wheat couscous
- 1 cup frozen peas, thawed
- 1 can tuna, drained (I use solid white in olive oil, and save the oil for another use, or I even use some of the oil in place of the mayo on occasion)
- 1½ tablespoons mayonnaise (regular, light, or vegan – I have tried them all)
- 1 teaspoon dijon mustard
- ⅜ teaspoon onion powder
- ¼ to ½ teaspoon dried dill, to taste
- ¼ teaspoon salt
- ⅛ teaspoon sugar (or sweetener of your choice)
- ½ teaspoon lemon juice
- 1 tablespoon water
- Fresh ground pepper, to taste (optional)
- Cook the couscous according to the package directions. This literally takes just 5 minutes.
- While that is cooking, run the peas under some warm water to quickly thaw them.
- In a small dish, whisk together the mayo, mustard, onion powder, dill, salt, sugar, lemon juice, and water.
- Take the lid off of the couscous, give it a quick fluff with a fork, and stir in the peas and mayo mixture.
- Using your fork, crumble the tuna in and give everything another stir to combine. Dish up into two bowls and serve!
Serving size: ½ recipe Calories: 387 Fat: 10g Saturated fat: 1.5g Carbohydrates: 50.9g Sugar: 5.7g Sodium: 484mg Fiber: 9.1g Protein: 26.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fast-easy-tuna-couscous
3.5.3229