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
METHOD :-
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.