Herby tuna and giant couscous salad

    25 min

    I love loads of fresh herbs, which are both flavourful and packed with nutrients. This salad is for those who love big flavours, too. You could easily use small prawns or tinned red salmon instead of the tuna.


    Greater London, England, UK
    2 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 225g giant couscous (Israeli couscous)
    • 350ml boiling water
    • 2 tablespoons olive oil
    • 1/2 small red onion, finely chopped
    • 15g fresh parsley, chopped
    • 15g fresh mint, chopped
    • 15g fresh dill, chopped
    • 1 tin albacore tuna, drained

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium saucepan over medium heat, heat the 1/2 tbsp olive oil and add the Israeli couscous. Toast the couscous lightly till it has taken a light brown colour, about 4 to 5 minutes. Slowly add 350ml boiling water from the kettle. Cover and turn the heat down to med low and simmer for about 10 minutes until the Israeli couscous has absorbed the water and is tender.
    2. Meanwhile, prepare the remaining ingredients and add to a large mixing bowl.
    3. Once the couscous is ready, drain any excess water, then immediately add to the mixing bowl and toss with the herb and tuna mixture. Enjoy warm or at room temperature.

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