Ten-Minute Tuna Couscous
 
Prep time
Cook time
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We love this recipe for lunch - it's deliciously light, balanced, and so quick to make!
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 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)
  • 1-1/2 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
  • ¼ teaspoon salt
  • ⅛ teaspoon sugar (or sweetener of your choice)
  • ½ teaspoon lemon juice
  • 1 tablespoon water
  • Fresh ground pepper, to taste (optional)
Instructions
  1. Cook the couscous according to the package directions. This literally takes just 5 minutes.
  2. While that is cooking, I run the peas under some warm water to quickly thaw them (this isn’t a plan ahead kind of meal!).
  3. Then, I combine the mayo, mustard, onion powder, dill, salt, sugar, lemon juice, and water in a small dish.
  4. 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!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/ten-minute-tuna-couscous