Warmer days and lighter eats; that’s the first thing that comes to mind when I think of Spring. This tuna couscous salad recipe is one of our favorites and on heavy repeat in the spring and summer.
Tuna Couscous Salad
Crushing hard on this pearled couscous salad recipe. It’s ideal for warmer weather and as we settle a bit more into spring, my tastebuds are fixed on lighter fare. What I love most about this recipe is the simple prep and the light flavors that balance well together.
What is pearled couscous?
Did you know that pearled couscous–aka Israeli couscous–is not couscous at all, it’s actually pasta? The name is a misnomer and is often confused as a whole grain, but it’s actually comprised of semolina, flour and water. Yup the same stuff your favorite pasta is made of.
Pearled couscous can be consumed hot or cold and pairs exceptionally well with pesto, olives, tomatoes, and vinaigrette dressings. Its texture is chewy and great for salads.
Why should you make this tuna couscous salad?
- Light and refreshing
- Can be served as a main or side dish
How to make this easy couscous salad:
What I love most about this recipe is how easy it all comes together. Cooking the pearled couscous is what takes the longest–roughly 12 minutes.
To get that perfect flavor, a lemon vinaigrette is made and set aside to give the flavors time to marry. After that, it’s a simple add and mix of:
- Castelvetrano olives
- Flat-leaf parsley
- Yellowfin tuna
- Rinse cooked pearled couscous to seize cooking and prevent it from sticking together as it cools.
Loving this tuna couscous salad?
Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Tuna Couscous Salad
- 2 tablespoons good quality olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, grated
- 1½ tablespoons white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
Pearled Couscous Salad
- 1½ cup pearled couscous
- 1 tablespoon good quality olive oil
- 12 castelvetrano olives, pitted and halved
- ¼ cup shallots, finely diced
- ¼ cup flat leafed parsley, chopped
- ½ tablespoons dill, chopped
- 1 can yellowfin tuna in olive oil, drained and flaked with a fork
- Cook pearled couscous according to the package. Once cooked, rinse under cold water. This will prevent the couscous from sticking together as it cools. Drain well and place couscous in a mixing bowl. Add 1 tablespoon olive oil and mix well.
- While pearled couscous is cooking, add all lemon vinaigrette dressing ingredients to a bowl. Mix well to combine and set aside.
- Add castelvetrano olives, shallots, flat leafed parsley, dill, and tuna to the bowl and mix well to combine. Add dressing and fold the mixture with a spoon. Place in refrigerator for 1 hour to allow flavors to meld.