( SERVES 4 )
Photo by Annabel Langbein Media
Couscous is the perfect desert island food. Cover with an equal quantity of just-boiled water, allow to absorb, add flavours of your choice, toss and serve. If you want you can make this with a gluten-free grain like quinoa instead - just use a ratio of 2 parts water to 1 part quinoa and boil for about 15 minutes until the water has absorbed and the quinoa spiral has separated.
- Place couscous in a large bowl with lemon zest, salt and pepper, cover with boiling water, stir and allow to stand for 10 minutes to absorb.
- Add the tuna and its oil and flake with a fork before adding all the other ingredients.
- Toss to combine. Adjust seasonings to taste and serve.
More Summer camping recipes from Annabel