Lunch

Couscous With Tuna and Veggies is for Lunch.

Couscous With Tuna and Veggies takes 10 minutes to prepare.

Couscous With Tuna and Veggies takes 8 minutes to cook.

Couscous With Tuna and Veggies makes 8 servings.

The ingredients for Couscous With Tuna and Veggies are:

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)

Here is how you make Couscous With Tuna and Veggies:

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: 8Recipe submitted by SparkPeople user NITABUTTON.

The nutritional information for Couscous With Tuna and Veggies is:

• 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