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tuna couscous salad

Tuna Couscous Salad

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.
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Course: Lunch, Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Author: Jeri Mobley-Arias


Lemon Vinaigrette

  • 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.