How to make
The oriental couscous is fine and usually does not require heat treatment.
Pour boiling water with a pinch of salt and a tablespoon or two of olive oil. Leave it under the lid for 5 minutes.
The liquid/couscous ratio for this variety is 1:1 or 1:1.5, so that it does not turn into a porridge, but it stays brittle and slightly hard.
Allow the couscous to cool and if it is firm and the grains have stuck together, mix it with more olive oil to separate them.
Peel and finely chop the cucumber and tomatoes into small cubes.
Finely chop the fresh onion, parsley and mint and add everything to the couscous.
Add the tuna, which is strained from fat from he tin.
Season the fish salad with salt, lemon juice and more olive oil and mix everything well.
Serve the fish salad with couscous chilled.
Enjoy your meal!
