Tuna couscous with broccoli from the oven

Name: tuna couscous with broccoli from the oven
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 400 g canned chickpeas look; 500 g Broccoli; 2 el (olive oil; 200 g pearl couscous; 50 g unroasted walnuts; 340 g tuna in sunflower oil; 100 g capers little pot; 50 g Basil Pesto; 50 g Pecorino Romano

Couscous salad with broccoli, chickpeas, walnuts, tuna, capers, basil pesto and Pecorino Romano.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Put the chickpeas in a ball sieve, rinse under cold running water and let drain.
Line a baking sheet with baking paper.
Cut the broccoli into very small florets and scoop the griddle with the chickpeas, oil, some pepper and possibly salt.
Bake in the oven for about 20 minutes until done.
Meanwhile, cook the pearl couscous according to the instructions on the packaging and pour off.
Chop the walnuts coarsely. Drain the tuna and capers.
Mix the couscous with the pesto, chickpeas, broccoli, walnuts, tuna and capers.
Season with pepper and salt. Scrape the cheese over it and serve.