Grilled Tuna-Couscous Salad

This one-dish meal is perfect for an easy night in. Flake the grilled tuna and add it to the salad just after the vinaigrette to maintain the tuna's bite.

Yield: 4 servings (serving size: 2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 453
  • Calories from fat: 23%
  • Fat: 11.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1.8g
  • Protein: 30.8g
  • Carbohydrate: 60.1g
  • Fiber: 4.6g
  • Cholesterol: 38mg
  • Iron: 3.5mg
  • Sodium: 797mg
  • Calcium: 73mg

Ingredients

  • 2 cups water
  • 1/2 cup lemon juice, divided
  • 1 1/4 teaspoons salt, divided
  • 1 (10-ounce) package couscous
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup finely chopped red onion
  • 1 pint cherry tomatoes, halved
  • 2 (6-ounce) tuna steaks (about 1/2 inch thick)
  • 2 tablespoons plus 2 teaspoons olive oil
  • Olive oil-flavored cooking spray
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Prepare grill.
  2. Combine water, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a saucepan. Bring to a boil over high heat. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a bowl; stir in parsley and next 3 ingredients.
  3. Brush tuna with 2 teaspoons oil and 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray. Cover and grill 2 minutes on each side or until desired degree of doneness. Remove from grill, and flake into large pieces.
  4. Whisk together 2 tablespoons olive oil, remaining lemon juice, and 3/4 teaspoon salt. Pour vinaigrette over couscous mixture. Add tuna, and toss. Sprinkle with pepper.
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