Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 2 people :-

Lemon Couscous:

110 g (4 oz) couscous

1 vegetable stock cube

110 ml (4 fl oz) boiling water

2 spring onions - finely chopped

1 small courgette - finely chopped

1 bunch mint - chopped

1 bunch parsley - chopped

110 g (4 oz) frozen peas - defrosted

1 lemon - rind & juice

2 tablespoons olive oil

salt & pepper to taste

Tuna Steaks:

2 steaks tuna

1 dessertspoon olive oil


Lemon Couscous:

Mix the couscous, crumbled stock cube, and boiling water in a bowl, and leave for 10 - 15 minutes.

Meanwhile, chop the vegetables and herbs, and ensure the peas are defrosted.

Add the lemon rind & juice, olive oil, and seasonings to the couscous and adjust to taste.

Stir the chopped vegetables and herbs, and the defrosted peas into the lemon couscous.

Tuna Steaks:

Brush the tuna steaks with the olive oil and sear on both sides in a hot dry griddle or frying pan.

Serve the griddled tuna steaks on the lemon couscous.