Tuna Couscous Salad

Tuna Couscous SaladBy: Chef Emerald Coleman


  • 1 1/4 cups water
  • 1 1/4 cups instant Couscous
  • 1/4 cup Extra virgin olive oil
  • 1 small Red onion, thinly sliced
  • 1 Cucumber, thinly sliced
  • 5 oz Cherry tomatoes, halved
  • 1 cup Kalamata olives, pitted
  • 2 cups canned Tuna, drained
  • 3 tbsp fresh Parsley,{}finely chopped
  • Juice of 1 lemon,{}freshly squeezed
  • Salt and freshly ground black pepper
  • Pita bread, to serve


1. {}Bring the water to a boil. Stir in the couscous and 1 tablespoon of oil. Cover and remove from the heat. Let stand until the couscous has completely absorbed the liquid and is tender, about 10 minutes.

2. {}Transfer the couscous to a large bowl. Fluff it up with a fork.

3. {}Add the onion, cucumber, tomatoes, olives, tuna, parsley, lemon juice and the remaining oil.

4. {}Toss well and season with salt and pepper. {}Serve with pita bread.