Summer recipe: tuna vegetable couscous salad

Ingredients

• Couscous, 200 g
• Water, 1 litre
• Cherry tomatoes, 200-250 g
• Parsley (finely chopped), handful
• Mint (finely chopped), handful
• Sweet corns, 1 small can
• Tuna in brine, 1 can
• Cucumber, half
• Lemon, 1 or 1.5
• Black Olives (chopped and some keep whole), 50 g
• Feta cheese, 70 80 g
• Extra Virgin Olive oil, 4 tablespoons (or more if needed)
• Salt and black pepper, to taste

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Preparation

• Boil 1 litre of water in a saucepan and put in couscous and cook it according to the instruction on the packet. Once cook, strain and let it cool.
• Chop parsley, mint, black olives. Halves cherry tomatoes. Cut cucumber and feta cheese into cubes.
• In a large bowl, put in the cooked couscous. Mix in cherry tomatoes, black olives, parsley, mint, feta cheese, sweet corns, tuna, and cucumber.
• Squeeze juice of 1 (or 1.5) lemon and mix with the rest of the ingredients in the bowl.
• Then, drizzle in about 4 tablespoons of extra virgin olive oil. Give it a good mix.
• Season with salt and black pepper.
• Garnish with a few black olives.