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Monday September 23, 2013 MYT 12:13:00 PM
Monday September 23, 2013 MYT 2:38:57 PM
by amy beh
100g couscous1 tbsp butter170ml water250g sweet potatoes, peeled and cubed2 tbsp extra-virgin olive oil1/2 a Japanese cucumber, thinly sliced150g canned tuna, drained1 onion, thinly sliced30g red capsicum, diced3 pieces pitted kalamata olives, chopped3 pieces black olives, choppedFreshly squeezed juice of 1 lemonSalt and freshly-ground black pepper
Preheat oven to 180°C. Toss sweet potatoes in a little extra virgin olive oil and arrange on a lightly greased baking pan. Cook for about 10 minutes, turning once, until lightly browned and tender.
Bring water to a boil and add half a teaspoon of salt. Stir in couscous with half a teaspoon of oil. Cover and take pan away from the heat. Let it stand three to four minutes or until couscous has completely absorbed the liquid and is tender. Add one tablespoon of butter and stir through with a fork to separate the grains. Stir in onion, cucumber, olives, tuna, capsicum, lemon juice and remaining oil. Toss well.
Add the sweet potatoes and season with salt, pepper and ground black pepper.
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Lifestyle, Lifestyle, Recipes, Roasted Sweet Potatoes With Couscous And Tuna, Sweet Potatoes, Salad, Couscous, Tuna
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