Tuna Harissa Vegetable Couscous

Ingredients

• 180 g tuna in water, drained
• 200 g cooked couscous and vegetables
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Drain the 180 g tuna well and flake it with a fork.
2. Pour boiling stock over about 60 g dry couscous, cover for 5 minutes and fluff. Stir in steamed diced carrot, courgette and peas — 200 g.
3. Mix with a little harissa, lemon juice and chopped parsley. No cooking needed — chill until you eat.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked couscous and vegetables first, the Tuna Harissa on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.