Full of nutrients this recipe is ideal for those who are on the go, not only is it quick and easy to do, it can also be eaten at a later stage. Making it the ideal meal to take to work for lunch.

Serves 4 as main course, 8 as a side dish
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Couscous 200g

Lamb Brand Green Split Peas 200g

Lamb Brand Mild Curry Powder 1/8 tsp

Lamb Brand Mixed Herbs 1 tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 50g, chopped

Fish Stock 470ml

Tuna Chunks 2 cans, 160g net each

Eggs 2, hard boiled and cut in quarters

Spring Onions 3, thinly sliced

Red Onion 1, small thinly sliced

Black Olives 50g, sliced

Olive Oil 3 tbsp

Fresh Lemon Juice 3 tsp

Rinse and cook peas for about 20 minutes. Drain and let cool. Cook couscous in the fish stock according to packet instructions. Set aside until it cools completely. In the meantime mix together the tuna, the cooked peas, spring onions, red onion, hard boiled eggs, sun-dried tomatoes, black olives and curry powder. Blend well to combine flavours. In a separate bowl combine olive oil, freshly squeezed lemon juice, mixed herbs and salt and pepper, whisk until liquid combines.

Now add the cooled couscous to the tuna and peas mixture and toss. Add the prepared dressing, toss again to distribute well with all other ingredients. Serve at room temperature or you can refrigerate until ready to serve.