Lemon tuna couscous salad

Salad ingredients can easily be added and substituted – use your imagination!

  • 10 mins cooking
  • Serves 2
  • Print


Lemon tuna couscous salad
  • 1 1/2 cup couscous
  • 1 slice lemon
  • 1 sprig of dill or parsley
  • 425 gram can tuna, drained
  • 1/2 red onion, cut into thin wedges
  • 1 zucchini, peeled into ribbons with a peeler
  • 1 red chilli, finely sliced (or use ½ red and ½ yellow)
  • 1 small bunch fresh herbs, such as mint, parsley, dill etc, roughly chopped
  • 1 lemon, zest and juice
  • 3 tablespoon olive oil
  • sea salt and cracked pepper
  • sesame seeds, lightly toasted, to garnish


Lemon tuna couscous salad
  • 1
    Place the couscous, lemon and herb in a glass or stainless steel bowl. Pour over 1½ cups boiling water and cover for 5-10 minutes. Remove the lemon and herb sprig and fluff up with a fork.
  • 2
    Flake the tuna and toss gently with the onion, zucchini, chilli, herbs and lemon zest. Dress the tuna salad with the lemon juice, olive oil and season well. Serve with a sprinkle of sesame seeds.


This is such an easy dish to whip up as a tasty lunch or quick dinner. Use tuna in spring water or tinned salmon and add a few extra vegetables if you like. I used organic wholemeal couscous for a change.

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