TUNA COUSCOUS VEG POKE BOWL

Ingredients:

• 150g shitake mushrooms, sliced
• 50g couscous (raw)
• 100ml water
• 1 teaspoon extra virgin olive oil (7g)
• 150g sashimi grade tuna (raw)
• 50g green peas
• 50g mango, diced
• 100g cabbage
• 100g carrot 

for the dressing:

• 2 teaspoons toasted sesame seeds
• 2 teaspoons soy sauce
• 2 teaspoons sushi vinegar

Instructions:

1. Cook couscous with 100ml boiling water and set aside.
2. Fry the mushrooms in oil until tender and golden brown.
3. Mix the dressing ingredients in a small bowl.
4. In a large flat bowl arrange the couscous tuna, cooked mushrooms, shredded cabbage, peas, mango and carrot,
5. Drizzle with dressing and serve while the mushroom is still slightly warm.

Nutrition Facts:

• Calories: 692.7 Cal
• Protein: 50.7g
• Carbs: 81.9g
• Fat: 18.4g