Tuna and Couscous Salad

Photo: Antonis Achilleos

This one-dish meal of Tuna and Couscous Salad is a quick and easy solution to a satisfying weeknight meal.

Yield: Serves 6
Cost per Serving: $1.78
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Stand: 15 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 535
  • Fat: 13g
  • Saturated fat: 1g
  • Protein: 32g
  • Carbohydrate: 66g
  • Fiber: 2g
  • Cholesterol: 21mg
  • Sodium: 659mg


  • 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


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