Cous cous with vegetables and tuna
240g cous cous
1 jar Valbona Rice Salad Mix in Rice Oil
150g drained cannellini beans
150g tuna in brine
4 tablespoons extra-virgin olive oil
1 teaspoon salt
1 - Drain the cannellini beans and the vegetables in the jar of rice salad mix, and keep them aside.
2 - Then make the cous cous. Boil the water in a wide low pan with a teaspoon of salt; remove from the heat and pour it over the cous cous. Gently mix with a wooden spoon, cover with a lid and let it stand for 5 minutes.
4 - Drizzle with two tablespoons of extra-virgin olive oil and mix well with a fork.
4 - Add the vegetables and the cannellini beans; then the drained chopped tuna.
5 - Drizzle with another two tablespoons of oil and stir to blend all the ingredients well. Serve immediately or let it cool completely to enjoy it cold.