Herbed Tuna Couscous Mini Lunch Bowls

Ingredients

• 80 g dry couscous — uncooked
• 160 ml hot low-sodium vegetable broth — just boiled
• 120 g canned tuna in water — drained and flaked
• 10 g extra virgin olive oil — none
• 6 g fresh parsley — finely chopped
• 60 g cucumber — finely diced, seeds removed optional
• 1 g ground cumin — none
• 1 pinch salt — fine optional

Instructions

1. Add the dry couscous to a small heatproof bowl and pour the hot vegetable broth over it, then cover with a plate and let sit for 7–8 minutes until the liquid is absorbed.
2. While the couscous steams, drain the canned tuna well and flake it with a fork in a separate bowl to keep the texture light and easy to chew.
3. Uncover the couscous, fluff gently with a fork, then drizzle in the olive oil and sprinkle over the ground cumin and salt if using, mixing until evenly coated.
4. Fold the flaked tuna, chopped parsley, and finely diced cucumber (if using) through the warm couscous, stirring just until combined without compacting the grains.
5. Divide the mixture into two small bowls, pressing very lightly so the portion looks manageable and bite-sized; serve warm or at room temperature, whichever feels easier on your stomach.