Roasted Cauliflower Tuna Couscous Salad
A simple make-ahead lunch salad with roasted cauliflower, fluffy couscous, tuna, cucumber, tomatoes, and a light lemon-Dijon dressing.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 90 g Canned tuna, drained
- 220 g Cauliflower
- 90 g Cherry tomatoes
- 8 g Dijon mustard
- 60 g Dry couscous
- 80 g English cucumber
- 6 g Fresh parsley
- 20 g Lemon juice
- 12 g Olive oil
- 2 g Salt
Instructions
- Preheat the oven to 220°C and line a baking sheet with parchment paper.
- Cut the cauliflower into small florets and place them on the baking sheet with half of the olive oil, salt, and black pepper.
- Roast the cauliflower for 20 to 25 minutes, stirring once, until tender and lightly browned.
- Place the dry couscous in a heatproof bowl, cover with boiling water according to the package directions, cover, and let stand until fluffy.
- Fluff the couscous with a fork and let it cool slightly.
- Dice the cucumber, halve the cherry tomatoes, and chop the parsley.
- Whisk the lemon juice, remaining olive oil, and Dijon mustard in a small bowl.
- Combine the couscous, roasted cauliflower, tuna, cucumber, tomatoes, parsley, and dressing in a meal-prep container. Chill before serving or reheat gently if preferred.