Tuna And Couscous Salad Recipe

Rather than relying on takeaway as your number one option for lunch, why not prepare a delicious tuna and couscous salad the night before?

RELATED: Healthy Nicoise Tuna Salad Recipe

This recipe is packed with protein, flavour, and will keep your stomach full for hours to come. Add some of your favourite seasonal vegetables into the mix for a delicious meal, which is also perfect for dinner.

Serves 2


150g couscous

1/2 can sweet corn (drained)

1 tin tuna

1 red pepper (diced)

1 tsp honey

1 tbsp olive oil

Juice from 1/2 lime


  1. Add the couscous into a pan of boiling water, and leave for 5 minutes. Drain out the excess water and transfer the couscous into a bowl.
  2. Add the red pepper, sweet corn and tuna into the mixture.
  3. Whisk the honey, lime and olive oil then pour it over the entire dish.

Image via Taste

March 26, 2015

Winter Couscous Salad Recipe

A delicious winter salad is just what the doctor ordered, and anything with couscous certainly doesn’t disappoint.

Our favourite salad recipe is packed with flavour including fresh vegetables, and sweet cranberries for that wholesome taste. This recipe serves 6-8 with a little leftover for lunch tomorrow!

RELATED: How To Make Mason Jar Salads


1.5 cups couscous

1 tbsp olive oil

1 shallot (diced)

1 fennel bulb (diced)

2.5 cups butternut squash (peeled, seeded, diced)

3 tbsp fresh sage

3/4 cup dried cranberries

1/2 cup dried currants

1.5 cups apple juice

1/4 cup canola oil

3 tbsp red wine vinegar

Salt and pepper

1 tbsp parsley


  1. Boil a pot of water, then add the couscous and cook until al dente. Drain in a colander, and set aside to cool.
  2. Heat the olive oil in a large pan over medium-high heat. Cook the shallot for 1 minute, then add the diced fennel and cook until it softens.
  3. Add the butternut squash, sage, cranberries, currants, and apple juice, and cook for 15 minutes. Season as you like with salt and pepper. Transfer the mixture into the bowl with the couscous, but keep 1/4 cup of the apple juice for the vinaigrette.
  4. In another bowl, combine the apple juice, canola oil, red wine vinegar, salt and pepper. Add the couscous and parsley, then let it sit at room temperature for 30 minutes. It will make everything taste so much sweeter.

Image and Recipe via Foodie Crush

January 12, 2015