This simple and tasty recipe is full of fresh veggies. Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.
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ingredients
1
cobs corn, kernels removed
½
cup carrots, chopped
½
cup green bell peppers, chopped
¼
cup red onions, chopped
1
garlic clove, crushed
1
tsp ground cumin
1
tsp fresh dill, chopped
1
Tbsp olive oil
¾
cup feta cheese
1
cup couscous
1
can tuna in water (6oz / 170g)
1 ½
cup water
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directions
Step 1
Combine the corn, carrots, bell peppers, red onions, cumin, dill, and oil.
Step 2
In a pot over medium high heat, sauté the vegetables in oil until onions are tender. Add the tuna. Remove from heat.
Step 3
In a second pot, boil the water. Add the couscous to the vegetable mixture and add in the water. Cover and allow water to be absorbed.
Step 4
Add the cheese and mix well.