Warmer weather, picnics and get togethers!! This yummy couscous salad with tuna is simple, easy and delicious. And It’s perfect for all of the above!

    Packed with loads of flavour, the salad is made with flaked tuna, sweet cherry tomatoes and peas. Paired with fresh herbs and a zesty lemon dressing, this salad is truly delightful.

    Why are you going to love this salad? Well because it’s going to impress your friends by looking totally fancy but take virtually no effort to make on your part. 

    It’s a win win! 

    Couscous is commonly mistaken for a grain but It’s actually a type of pasta. Did you know couscous is basically tiny balls of pasta made from semolina flour.

    To make the salad, start by preparing your couscous. It’s as easy as boiling the kettle, place the couscous in a heatproof bowl with a chicken stock cube and a teaspoon of salt.

    Pour over 1 cup of boiling water and cover with glad wrap or a large plate. Allow to rest for a few minutes then fluff up with a fork. 

    Once that’s out of the way, blanch the peas in boiling water for a few minutes then add to the couscous with the tuna, spring onion, cherry tomatoes, cucumber and fresh herbs. 

    Finally pour over the dressing and mix gently. How easy is that!!

    So the next time you have friends over or can’t decide what to take on your picnic give this salad a go. It won’t disappoint. 

    Mrsfoodiemumma xx

    For more delicious recipes visit 

    Recipe couscous salad with tuna


    • ½ cup extra virgin olive oil
    • 1 tsp dijon mustard
    • 1 lemon zested and juiced
    • 1 cup frozen peas
    • 1 cup couscous
    • 1 tsp chicken stock or 1 cube
    • 425 g can tuna in oil drained and flaked up with a fork
    • 2 spring onions trimmed and finely chopped
    • 1 punnet mixed colour cherry tomatoes
    • 1 cucumber
    • 1 small bunch fresh dill leaves picked and finely chopped
    • 1 small bunch corriander trimmed and finely chopped


    • For the dressing place the olive oil, mustard, lemon zest and juice in a jar along with a good pinch of salt and pepper. Shake well and set aside until needed. 
    • Blanch peas in boiling water for 2 minutes. Drain and refresh under cold water. Set aside.
    • Place couscous in a heatproof bowl with chicken stock, 1tsp salt and 1tbsp of olive oil. Pour over 1 cup of boiling water and cover with cling wrap or a large plate.
    • Leave to rest for 4-5 minutes then fluff up with a fork.
    • Add the flaked tuna, spring onion, cherry tomatoes, cucumber, dill and coriander. 
    • Pour over the dressing and gently mix all together until combined and the couscous has soaked up the lovely dressing.


    Marie Muccio
    Marie Muccio
    Food blogger (Mrsfoodiemumma) Taking the stress out of dinner time and  getting you excited about cooking.

    Your feedback

    Please enter your comment!
    Please enter your name here



    Latest Articles

    Latest edition

    #98 July 2024

    Recent editions


    Become a supporter

    The Westsider is run on the power of volunteers. Your contribution directly contributes to ensuring we can continue serving and celebrating our community.

    Related articles