Warm tuna salad with giant couscous and chickpeas Recipe
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Colander
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 4 tbsp extra-virgin olive oil
- 1 small shallot, finely chopped
- 2 tbsp red wine vinegar
- Salt
- black pepper
- 150g giant couscous
- 480g vegetable stock
- 1 x 400g tin of chickpeas, rinsed and drained
- 2 x 80g pots John West Infusions Tuna Chilli & Garlic
- 200g cherry tomatoes, halved
- 100g Feta, crumbled
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