And for lunch...

[rosiespark]

...I made Couscous Niçoise (recipe serves 2)

185 g tinned tuna, flaked
150 g cherry tomatoes, halved
100 green beans, halved
20 g black olives, chopped
2 tbs finely chopped parsley
finely grated rind and juice of 1 lemon
1 tbsp olive oil
fresh basil leaves (optional)
125g of couscous salad mix (I use one with sundried tomatoes and Mediterranean herbs)

Prepare the couscous as directed on the packet and leave to absorb the water. Cook the green beans in boiling water for 2-3 minutes, so they still retain their bite. Refresh them in cold water. Add to the prepared couscous salad mix, together with the flaked tuna, cherry tomatoes, black olives, parsley and lemon rind and juice. Season to taste. Add the olive oil and stir gently. Garnish with the basil leaves, if using.

I made enough for two, which means I get to have a proper meal tomorrow too, without any extra effort - whee! I have to confess to there being days when I just can't face preparing anything more complicated than a sandwich or a bowl of cereal.

ETA: Why on earth do I have a mustachioed lemon in a rakish red beret as my mood icon? Okay, the lemon bit is my fault, but the rest? Unless it's reflection on the reputation of the French as great lovers and great cooks, which fits in this case (LOL), but what if you're feeling accomplished about, say, having finally scrubbed the toilet bowl after months of neglect?

Comments

[rosiespark.livejournal.com]

I do hope you didn't really mean 100 green beans?

Of course I did! What, d'you mean to say you didn't count them? *gasp* In that case, I'm surprised your salad was even edible!

Okay, slight exaggeration above, but I am one for following recipes to the letter. And yes, I admit it, there was a missing g after the 100... ;)

[semyaza.livejournal.com]

I rarely follow recipes at all, and never after the first time. I used half a lemon, but it was a large lemon and I felt it was exactly the right amount. The couscous mix was especially nice, and there's enough left in the box to make this a second time, so it's very reasonable.
I'm looking forward to having it again tomorrow. I've got so many ripening avocados at the moment, so I did an avocado salad to go with the couscous. Mmm.

[rosiespark.livejournal.com]

I used preserved lemon chopped extremely finely the last time I made it, together with a little of the pickling brine. A teaspoonful was almost too much - it's powerful stuff!

Wouldn't you know it - we're back to lemons again!