Roasted Capsicum with Lemon Pepper Tuna and couscous
( SERVES 4 )

Sealord SUGGESTS

25/11/2011

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4	Capsicum, halved
2 cups	Couscous, cooked
1 tsp	Moroccan seasoning
2	Tomatoes, diced
½	Red onion, finely diced
1½ cups	Baby spinach
2 cups	Water, boiling
20 g	Butter
370 g	Sealord Tuna with Olive Oil, (2 tins)
2 tbsp	Lemon juice
1 tbsp	Wholegrain mustard
1	Salt & freshly ground pepper, to season
4 handfuls	Salad greens
1	Lemon, sliced in wedges to serve

Cut capsicums in half and discard the seeds. Arrange on a lined baking tray.
In a large bowl combine the cous cous, seasoning, chopped tomato, red onion and spinach leaves, pour over boiling water and add butter, cover with a lid for 5-8 minutes. Remove lid and fluff up cous cous with a fork.
Pre-heat oven to 180degC. Pour off ¼ cup of the tuna oil and reserve for the dressing. Combine remaining tuna in oil with cous cous and pack into capsicum halves.
Bake for 20-25 minutes until capsicums are soft and filling golden. Combine reserved tuna oil, lemon juice and honey mustard and season to taste. Serve with summer salad, lemon wedges and dressing.

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