Couscous with Tuna & Cherry Tomato Sauce

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[5 ingredients | 10 minutes]
couscous with tuna & cherry tomato sauce
From Stonesoup
serves 2

I LOVE tuna in all its forms but I know there are some tuna snobs out there who think that the tinned stuff is bad. Trust me, good quality tuna in olive oil can be a thing of beauty – granted it is completely different to fresh tuna – think of it as a totally new food. And it’s so handy to have in the pantry for an emergency meal.

1C couscous
1/2 bunch green onions (scallions or shallots), chopped
2 cloved garlic, finely sliced
1 medium tin tuna in olive oil (190g or 7oz)
1 punnet cherry tomatoes, halved

Boil the kettle.

Place couscous and scallions in a medium saucepan. Pour over 3/4C boiling water, 2T olive oil and a generous seasoning of salt and pepper. Stir and cover. Stand.

Place garlic, tuna and tomatoes in a medium frying pan over a high heat. Cook, stirring frequently until the tomatoes have broken down a little and everything looks saucy. Taste and season.

Fluff couscous with a fork. Taste and add a little more salt and pepper if needed. Serve couscous topped with the tomato sauce.