Cous cous with tuna & roasted vegetables

Cous cous with tuna and roasted vegetables

This hearty and colourful North African-inspired dish provides two of your 5-a-day

By , 21 September 2015

(1 vote)

Cous cous with tuna and roasted vegetables
  • 40 Mins

  • Serves: 4

  • Price: £1.00 per serving

Nutritional Info
Each 318g serving contains
  • Energy

    983KJ

    235KCAL

    12%
  • Fat

    7.0g

    low

    10%
  • Saturates

    1.0g

    low

    5%
  • Sugars

    4.5g

    low

    5%
  • Salt

    0.32g

    low

    5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 309kJ/74kcal.
Ingredients
  • 2 courgettes, sliced
  • 1 aubergine, cut into chunks
  • 1 red pepper, de-seeded and cut into chunks
  • 1 redonion, cut into 8 wedges
  • 2 tbsp olive oil
  • 200g cous cous
  • 160g can tuna chunks in brine
  • 1 tbsp lemonjuice
  • 1 tbsp chopped parsley
Method
  • Toss the courgettes, pepper, aubergine and red onion in the olive oil then roast in the oven at 220C/200C Fan/Gas 7 for 30 minutes.

  • Pour 250ml boiling water over the cous cous in a pan. Bring to the boil, stir once, then take off the heat. Cover and leave for 5 minutes.

  • Drain and flake the tuna chunks in brine. Mix with the cous cous, roasted veg, lemon juice and chopped parsley. Serve.