How to make
The couscous is placed in a small pot with a little salt and boiling water is poured over it. It is covered with a lid and left for ten minutes to absorb the water and swell.
Then add one tin of strained tuna chunks, canned peas, finely chopped onion, chopped dill, freshly squeezed lemon juice, mayonnaise and yogurt to it.
The tuna salad is mixed well and left to cool for at least two hours, after which it is ready to be served.
I used Arabic couscous, because it does not need to be boiled and is easy to prepare.
It's also quite a bit more filling and the salad has a creamier feel to it.
The Salad with Arabic Couscous and Tuna is very tasty.
