The Pantry
Mediterranean-inspired

Tuna couscous salad

A bright tuna couscous salad with tender fluffy couscous, flaky canned tuna, cucumber, tomatoes, red onion, parsley, lemon, and capers. It makes 2 hearty lunch servings and works well chilled or at cool room temperature after a short rest so the flavors meld.

Prep 15 minCook 10 minRest 5 minAdjust servings ↓
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Tuna couscous salad
~550 calper person · ~1100 total
~$6.25meal total · ~$3.13 per person

Estimated calories and US ingredient costs.

For 4 servings, use a larger mixing bowl and a 2-quart heatproof bowl for the couscous so it can steam evenly; do not change the 5-minute standing time. If doubling, toss in two batches before combining to avoid smashing the tuna and compressing the grains.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Hydrate the couscous

~5 min cook

Hydrate the couscous.

Put 1 cup dry couscous in a medium heatproof bowl with 1/2 tsp fine salt.

Pour in 1 cup boiling water and 1 tbsp olive oil, then stir once to moisten everything.

Cover tightly with a plate or lid and let it stand for 5 minutes so the grains absorb the water evenly.

Ingredients
  • 1 cupDry couscous
  • 1 cupBoiling water
  • 1/2 tspFine salt
  • 1 tbspOlive oil
Step 2

Fluff and cool slightly

~4 min cook

Fluff and cool slightly.

Uncover the bowl and fluff the couscous with a fork, breaking up any clumps.

If it looks wet on the surface, keep fluffing for about 1 minute so the steam escapes.

Let it sit 3 to 4 minutes until just warm, not hot, which keeps the vegetables crisp instead of softening them.

Step 3

Check couscous

After ~4 min

Check Tuna couscous salad and continue when ready.

Step 4

Build the vegetable base

~5 min

Build the vegetable base.

In a large mixing bowl, combine 1 cup cucumber, 1 cup cherry tomatoes, 1/4 cup red onion, 2 tbsp parsley, 1 tbsp capers, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp black pepper, and the remaining 1 tbsp olive oil.

Toss well so the lemon and oil lightly coat the vegetables before the tuna is added.

Ingredients
  • 1 tbspOlive oil
  • 1 can total for recipeTuna in water, about 4 1/2 oz drained)
  • 1 cupCucumber, seeded and diced
  • 1 cupCherry tomatoes, halved
  • 1/4 cupRed onion
  • 2 tbspFlat-leaf parsley
  • 1 tbspCapers
  • 1 tbspLemon juice
  • 1 tspLemon zest
  • 1/4 tspBlack pepper
Step 5

Add the tuna carefully

~4 min

Add the tuna carefully.

Break the drained tuna into chunky flakes with a fork, then add it to the vegetable bowl.

Fold gently so the tuna stays in visible pieces instead of turning pasty.

If your tuna was packed firmly, loosen it first with your fingers or a fork so the salad mixes evenly.

Ingredients
  • 1 can total for recipeTuna in water, about 4 1/2 oz drained)
Step 6

Combine with couscous

~4 min

Combine with couscous.

Add the fluffed couscous to the bowl and toss with a wide spoon or your hands until the dressing is distributed through the grains.

Taste a small bite for seasoning and adjust only with a little more lemon juice if needed, since the capers and tuna already bring salt.

Ingredients
  • 1 cup total for recipeDry couscous
  • 1/2 tsp total for recipeFine salt
  • 1 can total for recipeTuna in water, about 4 1/2 oz drained)
  • 1 tbsp total for recipeCapers
  • 1 tbsp total for recipeLemon juice
Step 7

Chill briefly or serve cool

~5 min cook

Chill briefly or serve cool.

Let the salad rest for 5 minutes before serving so the couscous drinks in the dressing.

For a colder salad, cover and refrigerate it after the rest

Step 8

Toss again

After ~5 min

then stir once more before serving.

If it seems dry after standing, drizzle in 1 to 2 tsp water or lemon juice and toss again.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Tuna couscous salad: Plate and finish.

Tuna couscous salad: Spoon the tuna couscous salad onto plates or into a bowl and top with a few extra parsley leaves if you reserved any from the measured amount.

Tuna couscous salad: Serve as a main lunch salad or pack it for later once it has cooled completely.

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Ingredients

For 2 people

  • 1 cup dry couscous
  • 1 cup boiling water
  • 1/2 tsp fine salt
  • 2 tbsp olive oil
  • 1 can tuna in water, drained (5 oz can, about 4 1/2 oz drained)
  • 1 cup cucumber, seeded and diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp capers, drained and chopped
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp black pepper

Method

  1. Hydrate the couscousPut 1 cup dry couscous in a medium heatproof bowl with 1/2 tsp fine salt. Pour in 1 cup boiling water and 1 tbsp olive oil, then stir once to moisten everything. Cover tightly with a plate or lid and let it stand for 5 minutes so the grains absorb the water evenly.
  2. Fluff and cool slightlyUncover the bowl and fluff the couscous with a fork, breaking up any clumps. If it looks wet on the surface, keep fluffing for about 1 minute so the steam escapes. Let it sit 3 to 4 minutes until just warm, not hot, which keeps the vegetables crisp instead of softening them.
  3. Build the vegetable baseIn a large mixing bowl, combine 1 cup cucumber, 1 cup cherry tomatoes, 1/4 cup red onion, 2 tbsp parsley, 1 tbsp capers, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp black pepper, and the remaining 1 tbsp olive oil. Toss well so the lemon and oil lightly coat the vegetables before the tuna is added.
  4. Add the tuna carefullyBreak the drained tuna into chunky flakes with a fork, then add it to the vegetable bowl. Fold gently so the tuna stays in visible pieces instead of turning pasty. If your tuna was packed firmly, loosen it first with your fingers or a fork so the salad mixes evenly.
  5. Combine with couscousAdd the fluffed couscous to the bowl and toss with a wide spoon or your hands until the dressing is distributed through the grains. Taste a small bite for seasoning and adjust only with a little more lemon juice if needed, since the capers and tuna already bring salt.
  6. Chill briefly or serve coolLet the salad rest for 5 minutes before serving so the couscous drinks in the dressing. For a colder salad, cover and refrigerate it after the rest, then stir once more before serving. If it seems dry after standing, drizzle in 1 to 2 tsp water or lemon juice and toss again.
  7. Plate and finishSpoon the tuna couscous salad onto plates or into a bowl and top with a few extra parsley leaves if you reserved any from the measured amount. Serve as a main lunch salad or pack it for later once it has cooled completely.

Before you cook

What to get ready

Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.

Fluff couscous and cool it promptly before combining with tuna and raw vegetables.

If something needs adjusting

Salad clumps as it chills

Separate the grains with a fork before adding dressing and fold tuna gently to keep flakes.

A packed lunch loses texture

Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.

Store for later

Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra cucumber and tomatoes in kachumber.

Next use for your ingredients: Kachumber →

Calculate this meal with your own prices →

How to Prep Vegetables for the Week →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, cool the couscous before mixing in the tuna and vegetables. Hot couscous can make the cucumber watery and the tomatoes soft. If you want a more Mediterranean profile, add extra capers or a spoonful of chopped olives, but keep the salt light because canned tuna and capers already contribute plenty.

Make it work for you

If you do not have couscous, use an equal volume of cooked and cooled small pasta such as orzo, though the salad will be denser and need a little more lemon juice to stay bright. If you want a milder onion flavor, soak the diced red onion in cold water for 5 minutes, drain well, then add it to the salad.

Use more of your cherry tomatoes and parsley in baked cod with tomatoes.

Can I make this tuna couscous salad ahead of time?

Yes. Assemble it up to 24 hours ahead, cover, and refrigerate. For the best texture, keep the cucumber and tomatoes slightly underdressed at first, then stir in an extra splash of lemon juice just before serving if the couscous has absorbed the dressing. Leftovers should be refrigerated within 2 hours and eaten within 3 to 4 days.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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