Tuna-Couscous-Chickpea Salad
Baby Spinach and Fennel Toss
Ingredients
- 1 (10-oz) pkg whole wheat couscous
- 2 (15-oz) cans chickpeas, drained and rinsed
- ¼ cup chopped fresh cilantro (or use parsley)
- 2 (12-oz) cans albacore tuna in water, drained and flaked
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 1 Tbsp ground cumin
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 cloves garlic, minced
Instructions
- Cook couscous according to package directions; drain. Combine couscous, chickpeas, tuna, and cilantro in a serving bowl.
- Whisk together lemon juice, oil, cumin, paprika, pepper, and garlic in a small bowl; pour over couscous mixture, and toss. Let stand 10 to 15 minutes before serving.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp lemon juice
- 1 Tbsp honey
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 (10-oz) pkg baby spinach
- 1 small fennel bulb, thinly sliced
- ½ small red onion, thinly sliced
Side Dish Instructions
- Whisk together oil, lemon juice, honey, garlic, salt, and pepper in a serving bowl. Add spinach, fennel, and onion; toss.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
