Israeli Couscous and Tuna Salad Recipe

Name: Israeli Couscous and Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Israeli couscous (10 to 12 ounces); 2 (7-ounce) cans or jars Italian tuna, drained and flaked; 2 teaspoons grated lemon zest (2 lemons); 1/4 cup freshly squeezed lemon juice; 1/2 cup good olive oil; 3 tablespoons capers, drained; 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces); 1/2 cup jarred roasted red peppers, medium-diced (4 ounces); 2 teaspoons minced garlic (2 cloves); Kosher salt and freshly ground black pepper; 1 cup chopped scallions (6-8 scallions); 1/4 cup julienned fresh basil leaves, lightly packed; Juice of 1/2 lemon

Servings: persons

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

1
Bring 4 cups of water to a boil in a medium-size saucepan.
2
Add the couscous and reduce the heat to very low.
3
Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender.
4
(I pull the pot halfway off the heat.)
5
Drain in a colander.
6
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl.
7
Pour the hot couscous into the mixture and stir well.
8
Cover and set aside for 10 to 15 minutes, stirring occasionally.
9
Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt.
10
Taste for seasonings and serve warm or at room temperature.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Israeli couscous (10 to 12 ounces), 2 (7-ounce) cans or jars Italian tuna, drained and flaked, 2 teaspoons grated lemon zest (2 lemons), 1/4 cup freshly squeezed lemon juice, and more.

Yes, Israeli Couscous and Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Israeli Couscous and Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions