Ingredients for Black Bean Couscous And Tuna Salad
- Instant Couscous
- Chicken Stock
- Extra Virgin Olive Oil
- Lemon Juice
- Red Wine Vinegar
- Ground Cumin
- 2 green onions, thinly sliced
- Orange Bell Pepper
- Black Beans
- 5 ounces canned tuna in water, drained
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How to Make Black Bean Couscous And Tuna Salad
- Bring 1 cup of chicken broth to a boil in a 2-quart saucepan. Stir in 1 cup of couscous.
- Remove from heat, cover the pot, and let stand for 5 minutes.
- While the couscous rests, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, and 1 teaspoon ground cumin in a large bowl.
- Add 2 thinly sliced green onions, 1/2 cup diced red bell pepper, 1 (15-ounce) can of rinsed and drained black beans, and 5 ounces of drained canned tuna to the bowl.
- Gently toss to coat everything in the dressing.
- Fluff the cooked couscous with a fork, breaking up any clumps.
- Add the fluffy couscous to the bowl with the tuna and vegetables. Mix well to combine.
- Season generously with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
9g
Carbs
19g
