Hearty tuna couscous salad

SERVES 4 PREP 25 MINUTES PLUS STANDING TIME 10 MINUTES DIFFICULTY LOW

80g wholemeal couscous

300g thawed, peeled broad beans 1 cup (250ml) salt-reduced chicken stock, heated

400g drained tinned tuna in spring water, thickly flaked (see note)

150g baby radishes, very thinly sliced into rounds

4 Lebanese cucumbers, chopped 150g mixed salad leaves

80g toasted pecans, halved

80g Greek feta, finely chopped MUSTARD DRESSING

2 teaspoons Dijon mustard

Finely grated zest and juice of 1 large lemon

1 tablespoon extra virgin olive oil

1 To make the mustard dressing, whisk together all the ingredients and season with freshly ground black pepper. Set aside until you are ready to serve. Combine the couscous, broad beans and hot stock in a large, heatproof bowl. Cover and stand, untouched, for 5-10 minutes or until all the stock has been absorbed and the couscous is tender. Fluff up the grains with a fork.

2 Add the remaining ingredients to the couscous mixture and toss together well. Divide among plates, drizzle with the mustard dressing and serve.

NOTE You will require 1 x 425g tin of tuna for this recipe. Store the leftover tuna in an airtight container in the fridge for up to 3 days.