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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Servings: 2
Ingredients
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
Instructions
- 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.