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This couscous and tuna salad has saved so many of my tipped-over weeknights when dinner seemed impossible I love it for how quickly I can throw things together and still feel like I am eating something fresh satisfying and actually good for me
The first time I tried this I remember thinking nothing would be enough for my hunger after a long day But this salad actually did the trick and with so little effort
Ingredients
- Couscous: it is fluffy and quick cooking Choose whole wheat or regular depending on your personal preference
- Red bell pepper: brings crunch and natural sweetness Go for one that feels heavy and glossy for best flavor
- Red onion: adds bite and color Slice thinly for a gentle flavor or finely chop for stronger impact
- Corn: a little burst of sweetness and color Use fresh if it is in season canned or thawed frozen any will work
- Canned tuna: hearty protein that tastes great cold Look for tuna in water for lighter results or oil packed for more richness
- Olive oil: the base of your dressing Splurge on a decent bottle for salad finishing
- Salt: wakes up all the flavors Taste as you go so it is not overpowering
- Chili powder: gives a gentle heat if you like things zippy Choose your favorite blend or skip for mild flavor
Step-by-Step Instructions
- Prepare the Couscous:
- Bring two cups of salted water to a boil and pour in a tablespoon of oil Take the pot off the heat then stir in your couscous Cover to steam for nine minutes Afterward fluff with a fork and let it cool for a few minutes to prevent it getting soggy
- Prep the Veggies:
- While couscous steams get your red bell pepper and chop it into small dice Slice or finely chop the red onion and if you are using canned corn drain it well Drain your tuna and break it into bite size flakes
- Combine the Ingredients:
- In a large mixing bowl add your cooled couscous followed by red bell pepper onion corn and tuna Stir with a big spoon to blend everything together keeping some texture
- Dress and Season:
- Drizzle in your olive oil starting with a couple tablespoons and going up depending on preference Sprinkle salt and if using the chili powder over top Stir gently until coated and glistening Taste again for seasoning
- Serve and Store:
- Enjoy right away for the best fluffy texture or chill in the fridge for an extra refreshing meal Leftovers go into an airtight container and stay good for up to two days in the fridge
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I love sweet corn in this recipe It reminds me of the corn and tuna sandwiches my mom would make growing up and that flavor instantly takes me back to summers as a kid
Storage Tips
Keep any leftover salad in an airtight container in the fridge and eat within two days for best flavor If the salad seems a little dry after refrigeration just toss with a bit of extra olive oil before serving
Ingredient Substitutions
Swap the tuna for canned salmon or chickpeas if you want a vegetarian version Bulk up with extra veggies like diced cucumber or shredded carrot when you have them For the couscous you can even use cooked quinoa for more protein or a gluten free swap
Serving Suggestions
Scoop this salad into lettuce cups for a fun lunch Pile over a bed of arugula and add feta for a heartier meal Or serve alongside grilled meat or fish for a summer dinner on the patio
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A Bit of Recipe Background
Couscous is a staple in North African and Mediterranean kitchens Its fast cooking time and ability to take on other flavors make it a favorite for speedy salads Pairing it with tuna brings a pantry-friendly protein that feels both modern and classic
Commonly Asked Questions
- → Can I use a different grain instead of couscous?
Yes, quinoa or bulgur make great substitutes and will absorb flavors nicely while keeping a fluffy texture.
- → How can I add extra protein?
Double the tuna, or mix in white beans or chickpeas for an even heartier option that complements the dish.
- → Is the chili powder necessary?
Chili powder is optional—add for a gentle heat, or leave it out for a milder taste. Smoked paprika works too!
- → Can this salad be served cold?
Absolutely, it tastes great chilled. Simply refrigerate before serving for a refreshing lunch or snack.
- → How long will it stay fresh in the fridge?
Stored in an airtight container, it stays fresh for up to two days without losing flavor or texture.
- → Which vegetables can I swap or add?
Cucumber, cherry tomatoes, or peas are excellent additions. Feel free to mix and match based on your preference.