My daughter loves this recipe for Tuna & Israeli Couscous Salad! What I love about it, is that it’s great for batch cooking; we can make a batch and the family will eat throughout the week. Although, it’s so good that in just 2-3 days it’s over! Then we make it again, as it already became a staple in our home! Be sure to bring it to room temperature (but keep it covered until ready to serve) about one hour before serving. I made this salad with radish, celery and cherry tomatoes, because that’s what we had in the fridge; feel free to use scallions, ginger, capers, or any other condiments and vegetables (shallots!) you think might go well here. As long as they don’t overwhelm the flavors of the tuna and Israeli couscous, it’s all good. Also, I started with cooked couscous, and to do so, treat it as pasta; bring about 8 cups water to a boil in a medium saucepan. Season with a large pinch of salt. Add the couscous and cook according to package instructions. Drain a colander and toss it with olive oil. You can watch a video of me cooking with my daughter Bianca here on You Tube. and don’t forget to subscribe to the channel!
Tuna & Israeli Couscous Salad
Serves 4 to 6
1 ½ cup cooked Israeli couscous (I used the tri-color, but feel free to use the regular)
2 red radish, finely diced
2 stalks celery, peeled and finely diced
½ cup cherry tomatoes, cut in half
1 teaspoon freshly grated lemon zest
½ cup extra virgin olive oil
Kosher salt and freshly ground pepper
One (5-ounce) can or jar Italian tuna, drained and flaked
¼ cup freshly chopped parsley
¼ cup freshly chopped cilantro
In a large bowl, combine the couscous, radish, celery, cherry tomatoes and tuna, and fold well with a rubber spatula. Add the tuna, lemon zest and olive oil. Try to preserve some of the large chunks of tuna. Taste and adjust the seasoning with salt and pepper. Add the herbs to finish. Serve at room temperature.
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