Sun-Dried Tomato Couscous Salad With Tuna
This Sun-Dried Tomato Couscous Salad With Tuna is full of fresh flavors and healthful ingredients, making it the perfect summer side!
Servings: 8 servings
Ingredients
- 1 jar of King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Sun-Dried Tomatoes
- 2 cups dry toasted Israeli pearl couscous
- 1/2 cup basil pesto
- 1 lemon, juiced
- 1/2 cup crumbled feta
- 1/3 cup shaved red onion, preferably sliced on the thinnest setting of a mandolin
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped sun-dried tomatoes
Instructions
- Cook the pearl couscous as per the directions on the package. I like to use chicken or vegetable broth instead of water for extra flavor.
- While the couscous is cooking, mix the pesto and the juice of half of a lemon in a small bowl; set it aside.
- When the couscous is ready, transfer it to a serving bowl and drizzle the lemony pesto over it. With two large spoons, toss it to evenly coat.
- Add the chopped sun-dried tomatoes, onions, feta, and tuna to the couscous. Drizzle lemon juice from the other half of the lemon over it all and toss it again.
- Crack some black pepper over the salad, then garnish with chopped fresh parsley.