Light, fresh, and endlessly versatile, this couscous salad is the ultimate quick-fix meal! I meal prep this ALL the time! Packed with vibrant veggies, hearty tuna, and a zesty olive oil dressing, it’s perfect for everything from weekday lunches to meal prepping!
Best of all, it’s ready in under 10 minutes—simple, wholesome, and guaranteed to impress!
If you're looking for other quick & meal prepping meals/sides, you are going to LOVE my: Smash Burgers Tacos, Easy & Creamy Lasagna Soup Recipe & my Chopped Chicken Caesar Wrap!
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Ingredients
- Couscous
- Red Bell Pepper
- Red Onion
- Sweet Corn
- Canned Tuna
- Olive Oil
- Optional: Chili Powder
See recipe card for quantities.
Instructions
Add couscous to salted boiling water!
Cover for 9 minutes & then fluff up with a fork!
Add all toppings for the salad!
Serve & enjoy!
- Prepare the Couscous:
Bring 2 cups of salted water to a boil. Remove from heat, stir in the couscous, and cover. Let it sit for 9 minutes, then fluff with a fork. Allow it to cool slightly to prevent sogginess. - Prep the Veggies:
While the couscous rests, dice the red bell pepper, finely chop the red onion, and drain the tuna. - Combine the Ingredients:
In a large bowl, mix the couscous with the bell pepper, red onion, corn, and tuna. - Dress and Season:
Drizzle olive oil over the salad and season with salt to taste. Add chili powder if you like a bit of spice! Toss everything together until evenly combined. - Serve and Store:
Serve immediately or chill in the fridge for a refreshing bite. Store leftovers in an airtight container and consume within 2 days.
Substitutions
- Couscous: Use quinoa instead!
- Red Bell Pepper: Swap with diced cherry tomatoes, green pepper or shredded carrots for a pop of color and crunch.
- Red Onion: Use green onions, shallots, or chives for a milder flavor.
- Canned Tuna: Substitute with shredded chicken, canned salmon, or chickpeas for a vegetarian option.
- Olive Oil: Use avocado oil, sunflower oil, or a light vinaigrette for a similar dressing effect.
Equipment
- Medium Pot, for boiling water & fluffing couscous
Storage
Store the couscous salad in an airtight container in the refrigerator for up to 2 days. For the best texture and flavor, avoid freezing. Before serving, give it a quick stir, and optionally, refresh it with a drizzle of olive oil or lemon juice.
Top tips
- Fluff the Couscous: Always fluff the couscous with a fork after cooking to avoid clumps and keep the texture light.
- Let It Cool: Allow the couscous to cool slightly before mixing in the other ingredients to prevent sogginess.
- Adjust to Taste: Taste and tweak the seasoning—add more olive oil, salt, or chili powder for your perfect balance.
FAQs
Yes! This salad is perfect for meal prep. Prepare it up to 24 hours in advance, but hold off on adding the olive oil and chili powder until just before serving to keep it fresh and flavorful.
Absolutely! While it’s traditionally served cold or at room temperature, the flavors work well warm too. Simply mix the ingredients while the couscous is still warm and enjoy.
If you’re not a fan of tuna, try shredded rotisserie chicken, grilled shrimp, or even diced tofu for a vegetarian twist. Chickpeas or black beans are also excellent plant-based options.
Related
Looking for other quick recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with this couscous salad recipe:
10 Minute Tuna Couscous Salad Recipe
Ingredients
Equipment
Method
- Bring 2 cups of salted water to a boil & add a tablespoon of oil. Remove from heat, stir in the couscous, and cover. Let it sit for 9 minutes, then fluff with a fork. Allow it to cool slightly to prevent sogginess.
- While the couscous rests, dice the red bell pepper, finely chop the red onion, and drain the tuna.
- In a large bowl, mix the couscous with the bell pepper, red onion, corn, and tuna.
- Drizzle olive oil over the salad and season with salt to taste. Add chili powder if you like a bit of spice & some olive oil to taste! Toss everything together until evenly combined.
- Serve immediately or chill in the fridge for a refreshing bite. Store leftovers in an airtight container and consume within 2 days.
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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