Preparation
- 1
Start by cooking the eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for about 8-10 minutes for hard-boiled eggs. Once done, drain the hot water and run cold water over them to cool them down. Peel and quarter the eggs.
10 min - 2
While the eggs are cooking, prepare the couscous. Add the couscous with a pinch of salt and a pinch of freshly ground black pepper with 200 ml of water into a saucepan. Cook on high heat until the water starts to boil, then reduce to low heat and cook until the water is absorbed and the couscous is fluffy. Remove from the stove. Fluff it with a fork.
- 3
Prepare the fresh ingredients. Wash and cut the iceberg salad leaves into bite-sized pieces. Halve the cherry tomatoes. Halve, pit, peel, and dice the ripe avocado. Chop the fresh parsley sprigs finely. Halve the cucumber lengthwise, scoop out the seeds if desired, and slice it.
- 4
Drain the tuna cans.