Ingredients

• 160 ml water — hot, just off the boil
• 80 g couscous — dry
• 120 g canned tuna in spring water, drained — flaked with a fork
• 8 g extra virgin olive oil — none
• 6 g fresh parsley — finely chopped
• 4 g fresh chives — finely sliced
• 30 g lebanese cucumber — peeled, finely diced optional
• 1 g salt — fine optional

Instructions

1. Add the dry couscous to a small heatproof bowl, pour the hot water over it, stir once, cover with a plate, and let sit for 5–7 minutes until the liquid is absorbed and the grains are soft.
2. While the couscous rests, drain the canned tuna well and flake it with a fork in a separate bowl to remove excess water that could feel heavy on the stomach.
3. Uncover the couscous and fluff gently with a fork to separate the grains, then drizzle over the olive oil and mix lightly so the texture stays soft and not sticky.
4. Add the flaked tuna, chopped parsley, chives, and optional finely diced peeled cucumber to the couscous, and fold together until evenly combined.
5. Season very lightly with salt if desired, then divide the mixture into two small bowls or cups, pressing down gently to create compact, easy-to-scoop portions.
6. Serve warm or at room temperature; avoid serving very hot or very cold, as extreme temperatures can sometimes worsen bloating discomfort.