Yield: 4 servings
|1 tablespoon||Olive oil|
|1||Onion; cut in wedges|
|1 teaspoon||Ground cumin|
|2||Carrots; cut in chunks|
|1 cup||Cauliflower florets|
|1 teaspoon||Finely grated lemon rind|
|2||Zucchinis; cut in chunks|
|1 can||John West Tuna; (425 gram ) drained|
|1 can||Tomatoes; (400 gram ) chopped|
|1 can||Chick peas; (300 gram ) drained|
|Salt and pepper; to taste|
|Couscous for serving|
|Chopped parsley for serving|
1. Heat oil and fry onion until soft. Stir in cumin. Add water, carrots, cauliflower and lemon rind. Cover and simmer until vegetables are soft.
2. Add zucchinis, tuna, tomatoes, chick peas and seasoning. Simmer until hot.
3. Prepare couscous; according to pack directions. Serve tuna spooned over couscous, sprinkled with parsley.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.