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.

📝 Ingredients

• 2 tablespoons good quality olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, grated
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper
• 1 1/2 cup pearled couscous
• 1 tablespoon good quality olive oil
• 12 castelvetrano olives, pitted and halved
• 1/4 cup shallots, finely diced
• 1/4 cup flat leafed parsley, chopped
• 1/2 tablespoons dill, chopped
• 1 can yellowfin tuna in olive oil, drained and flaked with a fork

👨‍🍳 Instructions

1. 1Cook 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. 2While pearled couscous is cooking, add all lemon vinaigrette dressing ingredients to a bowl. Mix well to combine and set aside.
3. 3Add 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.