Tuna Salad with Couscous | Marine Stewardship Council

Name: Tuna Salad with Couscous | Marine Stewardship Council
Ingredients: 1 can MSC certified tuna (broken into chunks); ¾ cup uncooked couscous; 1 cup vegetable broth; ¼ tsp salt; 2 tsp grapeseed oil; ½ red bell pepper (medium diced); 3 oz seeded red Kalamata olives; 3 oz seeded green olives; 2 tbsp Italian parsley (roughly chopped); 1 heirloom beefsteak tomato (medium diced); ½ hot house cucumber (medium diced); 3 preserved grape leaves (layer leaves, roll them tightly and "chiffonade"- cut into thin strips); ½ cup cider vinegar; ¼ cup grapeseed oil; 1 tbsp lemon juice; 2 tbsp orange blossom honey; Salt and pepper

www.msc.org

Quick, simple and nutritious summer salad full of flavour.

View full recipe on www.msc.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.msc.org.

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Ingredients

1 can MSC certified tuna (broken into chunks)
¾ cup uncooked couscous
1 cup vegetable broth
¼ tsp salt
2 tsp grapeseed oil
½ red bell pepper (medium diced)
3 oz seeded red Kalamata olives
3 oz seeded green olives
2 tbsp Italian parsley (roughly chopped)
1 heirloom beefsteak tomato (medium diced)
½ hot house cucumber (medium diced)
3 preserved grape leaves (layer leaves, roll them tightly and "chiffonade"- cut into thin strips)
½ cup cider vinegar
¼ cup grapeseed oil
1 tbsp lemon juice
2 tbsp orange blossom honey
Salt and pepper