Nutritional Value per serving: Calories: 430, Fat: 6 g, Carbs: 70 g, Protein: 25g
1 cups whole grain couscous (or quinoa to make it gluten free)
4 baby potatoes, cut into halves
1 can tuna, drained
1/2 lb green beans
1/2 cup kalamata olives, pitted and sliced
Juice and zest of 1 lemon
1 tbsp Dijon mustard
2 green onions sliced
1 clove garlic, minced
1 tbsp apple cider vinegar
2 tsp extra-virgin olive oil
Sea salt and fresh ground black pepper, to taste
Chopped fresh parsley to garnish
Cook couscous (or quinoa) according to package directions.
Cook potatoes in boiling water for 10 minutes; drain.
In a large bowl, mix together tuna, green beans, olives and potatoes and couscous.
In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper.
Mix dressing into casserole mixture, reheat as desired.
Top with parsley to serve.