INGREDIENTS to serve 2 people :-
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
2 steaks tuna
1 dessertspoon olive oil
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.
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.