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Tuna and Couscous Salad

Photo: Antonis Achilleos
Prep time 10 mins
Cook time 20 mins
Stand time 15 mins
Total time 45 mins
Yield Serves 6
This one-dish meal of Tuna and Couscous Salad is a quick and easy solution to a satisfying weeknight meal.


  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic, finely chopped
  • Salt
  • 2 1/4 cups low-sodium chicken broth
  • 2 cups Israeli (pearl) couscous
  • 3 cups frozen broccoli florets, thawed
  • 2 5-oz. cans tuna packed in water, drained
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/4 cup finely chopped fresh parsley

Nutrition Information

  • calories 535
  • fat 13 g
  • satfat 1 g
  • protein 32 g
  • carbohydrate 66 g
  • fiber 2 g
  • cholesterol 21 mg
  • sodium 659 mg

How to Make It

  1. Whisk together olive oil, lemon juice, garlic and 1/2 tsp. salt in a small bowl.

  2. Bring broth to a boil in a heavy pan. Stir in couscous, cover, reduce heat to low and simmer until tender, 12 to 15 minutes. Transfer couscous to a large cookie sheet, spread it out and let cool for 15 minutes.

  3. Transfer couscous to a bowl and stir in broccoli, tuna, olives and parsley. Toss with dressing to coat. Season with additional salt, if desired. Serve immediately, or cover and refrigerate for up to 1 day.