Cooking In The Heart Of Virginia: Tuna Couscous Salad - - ABC13

Tuna Couscous Salad

Tuna Couscous Salad
By: Chef Emerald Coleman


  • 1 1/4 cups water
  • 1 1/4 cups instant Couscous
  • 1/4 cup Extra virgin olive oil
  • 1 small Red onion, thinly sliced
  • 1 Cucumber, thinly sliced
  • 5 oz Cherry tomatoes, halved
  • 1 cup Kalamata olives, pitted
  • 2 cups canned Tuna, drained
  • 3 tbsp fresh Parsley, finely chopped
  • Juice of 1 lemon, freshly squeezed
  • Salt and freshly ground black pepper
  • Pita bread, to serve


1.  Bring the water to a boil. Stir in the couscous and 1 tablespoon of oil. Cover and remove from the heat. Let stand until the couscous has completely absorbed the liquid and is tender, about 10 minutes.

2.  Transfer the couscous to a large bowl. Fluff it up with a fork.

3.  Add the onion, cucumber, tomatoes, olives, tuna, parsley, lemon juice and the remaining oil.

4.  Toss well and season with salt and pepper.  Serve with pita bread.

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