• Tuna Couscous Salad

    By Jeri Mobley-Arias

    Warmer days and lighter eats; that’s the first thing that comes to mind when I think of Spring. This pearled couscous recipe is one of our favorites and on heavy repeat in the spring and summer.

    • 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 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 salad?
      • Easy-to-make
      • 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
      • Shallots
      • Flat-leaf parsley
      • Yellowfin tuna
      • Dill
      Pro Tip:
      • Rinse cooked pearled couscous to seize cooking and prevent it from sticking together as it cools.
      Absolutely love this tuna couscous salad?

      Be sure to tag #whisperofyum and share your photos on Instagram @whisperofyum

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  • Tuna Couscous Salad

    By Jeri Mobley-Arias

    Warmer days and lighter eats; that’s the first thing that comes to mind when I think of Spring. This pearled couscous recipe is one of our favorites and on heavy repeat in the spring and summer.

    • Total Time:
      25 minutes + 1 hour refrigerator once salad is assembled
    • Servings:
      3

    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
    • 1½ tablespoons dill, chopped
    • 1 can yellowfin tuna in olive oil, drained and flaked with a fork

    Instructions

    1. 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.
    2. While pearled couscous is cooking, add all lemon vinaigrette dressing ingredietns to a bowl. Mix well to combine and set aside.
    3. 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.
    4. Serve and enjoy!
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