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Photo: Antonis Achilleos Photo by: Photo: Antonis Achilleos

Tuna and Couscous Salad

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

All You MARCH 2012

  • Yield: Serves 6
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes
  • Stand: 15 Minutes
  • Total: 45 Minutes
  • Cost Per Serving:$1.78


  • 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. 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.

Nutritional Information

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

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Tuna and Couscous Salad Recipe