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tuna couscous salad

10 Minute Tuna Couscous Salad Recipe

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!
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups couscous
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 1 cup corn fresh, canned, or frozen and thawed
  • 1 can tuna drained
  • 3 tablespoon olive oil
  • Salt to taste
  • 1 teaspoon chili powder optional, for a kick
  • Olive oil to taste

Equipment

  • Medium Pot

Method
 

Prepare the Couscous:
  1. 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.
Prep the Veggies:
  1. While the couscous rests, dice the red bell pepper, finely chop the red onion, and drain the tuna.
Combine the Ingredients:
  1. In a large bowl, mix the couscous with the bell pepper, red onion, corn, and tuna.
Dress and Season:
  1. 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 and Store:
  1. Serve immediately or chill in the fridge for a refreshing bite. Store leftovers in an airtight container and consume within 2 days.

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