10 Minute Tuna Couscous Salad (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 cups couscous
02 -
1 red bell pepper, diced
03 -
1 small red onion, finely chopped
04 -
1 cup corn, fresh, canned, or thawed from frozen
05 -
1 can tuna, drained
→ Dressing and Seasoning
06 -
3 tablespoons olive oil
07 -
Salt, to taste
08 -
1 teaspoon chili powder, optional
09 -
Olive oil, as needed for additional drizzling
# Step-by-Step Directions:
01 -
Bring 2 cups of salted water to a boil and add 1 tablespoon of olive oil. Remove from heat, stir in the couscous, cover the pot, and let it rest for 9 minutes. Fluff the grains with a fork and allow to cool briefly.
02 -
While the couscous rests, dice the red bell pepper, finely chop the red onion, and drain the tuna.
03 -
In a large bowl, gently mix the couscous, diced bell pepper, red onion, corn, and tuna until distributed evenly.
04 -
Drizzle 3 tablespoons olive oil over the mixture. Season with salt to taste and optionally add chili powder for heat. Add more olive oil if desired and toss well to combine.
05 -
Serve immediately or refrigerate for a chilled salad. Store leftovers in an airtight container and consume within 2 days.
# Helpful Notes:
01 -
For best texture, fluff couscous with a fork after steaming to prevent clumping.
02 -
Chilling enhances the flavors and makes the salad ideal for meal prep.