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