Tuna Couscous Salad

By Whisper of Yum
  • Total Time:
    25 minutes + 1 hour refrigerator once salad is assembled
  • Servings:


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


  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!