Pearl Couscous, Tuna & Haloumi Salad

This delicious salad is perfect for lunch or dinner – it will have everyone coming back for more!

Serves
4

Prep Time
5 minutes

Cooking Time
30 minutes

Ingredients

1½ cups pearl couscous
425g can John West Chunk Style Tuna in Olive Oil Blend, drained, reserving 1½ tablespoons oil
1½ tablespoons red wine vinegar
1 cup roasted red capsicum chunks
¼ cup fresh mint leaves
2 cups watercress leaves
200g haloumi, sliced in ½ cm thick slices

STEP 1

Cook pearl couscous following packet directions. Drain and cool.

STEP 2

Combine red wine vinegar and reserved tuna oil to make a dressing and set aside.

STEP 3

Combine ingredients, except haloumi in a large serving bowl. Drizzle with dressing.

STEP 4

Heat a large non stick frypan, spray with oil and cook haloumi for 1 minute on each side or until golden. Add to salad. Serve immediately.

Tips

Chopped fresh parsley can be used as an alternative to mint in this salad.

This recipe is: Lunch Entree Main Everyday Meals Mediterranean