Tuna Couscous Salad Recipe

Rich canned tuna and pearl couscous are combined with a bunch of Mediterranean mix-ins for an impressive depth of zesty, salty flavor and textural intrigue.

📝 Ingredients

• 1 1/3 cups pearl couscous
• 1/2 cup frozen peas, thawed
• 1 can oil-packed tuna
• 1/2 cup halved cherry or grape tomatoes
• 1/2 cup sliced olives
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup canned corn, drained and rinsed
• 1/3 cup artichoke hearts
• 1/4 cup sliced red onion
• 2 tablespoons extra virgin olive oil or oil from the tuna can
• 2 tablespoons lemon juice
• 8 basil leaves, torn
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1Bring 2 cups of lightly salted water to a boil in a medium pot. (Follow the package directions for your couscous if they differ from these steps.)
2. 2Add the couscous and stir.
3. 3Cover the pot, lower the heat to low, and let simmer for 8-10 minutes.
4. 4Transfer the couscous to a serving bowl and set it aside to cool, stirring occasionally to speed up cooling and prevent sticking.
5. 5Heat no more than an inch of water in a pot fitted with a steamer basket.
6. 6Place the peas in the basket, cover the pot, and steam for 2-3 minutes.
7. 7Transfer the peas to a large dish and set them aside to cool.
8. 8Once the couscous is cool, drain the tuna, reserving the oil. Place the tuna in the bowl with the couscous and break up any large chunks with a fork.
9. 9Add the tomatoes, olives, sun-dried tomatoes, corn, artichoke hearts, red onion, optional anchovies, and cooled peas to the bowl.
10. 10Add the olive oil (or the oil from the tuna can), lemon juice, basil, oregano, salt, and black pepper to the bowl and gently toss to evenly mix all the ingredients.
11. 11Cover the bowl and refrigerate for 1 hour before serving to allow the flavors to meld.