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Wooden serving bowl filled with couscous salad with serving spoons.

Sun-Dried Tomato Couscous Salad With Tuna

This Sun-Dried Tomato Couscous Salad With Tuna is full of fresh flavors and healthful ingredients, making it the perfect summer side!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Author: Dana Sandonato

Ingredients

  • 1 jar of King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Sun-Dried Tomatoes
  • 2 cups dry toasted Israeli pearl couscous
  • 1/2 cup basil pesto
  • 1 lemon, juiced
  • 1/2 cup crumbled feta
  • 1/3 cup shaved red onion, preferably sliced on the thinnest setting of a mandolin
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped sun-dried tomatoes

Instructions

  • Cook the pearl couscous as per the directions on the package. I like to use chicken or vegetable broth instead of water for extra flavor.
  • While the couscous is cooking, mix the pesto and the juice of half of a lemon in a small bowl; set it aside.
  • When the couscous is ready, transfer it to a serving bowl and drizzle the lemony pesto over it. With two large spoons, toss it to evenly coat.
  • Add the chopped sun-dried tomatoes, onions, feta, and tuna to the couscous. Drizzle lemon juice from the other half of the lemon over it all and toss it again.
  • Crack some black pepper over the salad, then garnish with chopped fresh parsley.