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.
Combine the corn, carrots, bell peppers, red onions, cumin, dill, and oil.
In a pot over medium high heat, sauté the vegetables in oil until onions are tender. Add the tuna. Remove from heat.
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.
Add the cheese and mix well.