Couscous With Tuna and Veggies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.2
  • Total Fat: 5.5 g
  • Cholesterol: 18.8 mg
  • Sodium: 255.1 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 14.7 g

View full nutritional breakdown of Couscous With Tuna and Veggies calories by ingredient


Introduction

I started cooking couscous with bouillon and it really perks it up. I like to stir in some tuna and whatever vegetables I happen to have around. It's also really great with hominy. I started cooking couscous with bouillon and it really perks it up. I like to stir in some tuna and whatever vegetables I happen to have around. It's also really great with hominy.
Number of Servings: 8

Ingredients

    2 cups dry Couscous
    1.5 tsp Better Than Bouillon Vegetable Base (or other bouillon)
    2 cans Tuna-canned in water: drained
    1/2 Red onion
    10 baby carrots
    1 tomato
    Bok Choy (about 4 leaves)
    2 tbs Extra Virgin Olive Oil
    Black Pepper
    1/2 tsp Mongolian Fire Oil (or Cayenne pepper to taste, totally optional)

Directions

Slice up all of the veggies and add all but the tomatoes to a skillet with the olive oil and pepper. (I leave the tomatoes till last because I don't like them to get mushy). While the vegetables are starting to sautee, bring 2 cups of water to a boil along with the bouillon making sure to mix it up so it distributes evenly. Stir the vegetables occasionally and sautee until they are the texture you like (I like them extra crunchy). When the water comes to a boil, stir in the couscous, cover and remove from heat. After about 5 minutes it should be finished. This is when I add the fire oil or cayenne for a little kick. Once the veggies are ready, just pour them in with the couscous as well as the tuna and stir!
You can easily cut the recipe in half to make smaller portions. I sometimes do a single portion just for one meal, but when I do a batch this big I freeze some leftovers in individual tupperware containers for lunches throughout the week.

Number of Servings: 8

Recipe submitted by SparkPeople user NITABUTTON.