Couscous-Salat Thunfisch
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Couscous salad with tuna and tahini dressing

Just imagine: You come home, you’re super hungry and your stomach has been growling at you for half an hour. But you’ve already had a fat pizza for lunch? Then you need a salad, but a really good one – a couscous salad.

It’s hard to believe that this is my first blog recipe with couscous. Yet the pasta of the Orient is so incredibly versatile and quick to make. As you’ve probably guessed: yes, the scene above looks very familiar to me too. I like to feast, and a simple leaf salad is simply not enough for me to be truly full and satisfied. A fluffy couscous salad always comes in handy.

Here I had a real craving for tuna. I usually go for tuna in infusion, but for this salad I prefer tuna in oil. The oil then goes into the delicious tahini dressing as a flavour enhancer. Add some tomatoes, cucumber, feta, mint and parsley and the couscous salad is almost perfect. What must not be missing for me are sparkling pomegranate seeds. Of course, you can also prepare the couscous salad for your lunch break the night before and take it with you the next day.

If you want to know more about preparing couscous and the different types of couscous, I recommend my article on Springlane.

But now we’re having couscous salad – I’m hungry!

Recipe for couscous salad with tuna and tahini dressing

Couscous-Salat Thunfisch
Print Recipe Rezept speichern
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 People
Calories 288


For the salad

  • 150 g Couscous
  • 6 Cherry tomatoes
  • 3 Branches  Mint
  • 1 small bunch flat leaf parsley
  • 2 Spring onions
  • 50 g Feta
  • 1  Can  Tuna in oil  Be sure to collect the oil!
  • 1  Snack cucumber
  • 60 g Pomegranate seeds

For the tahini dressing

  • 1 TBSP  Tahini
  • 1/2 Garlic clove
  • 1/2 Lemon
  • 3 TBSP   Olive oil
  • The oil from the tuna can
  • Salt, pepper



  • Squeeze the lemon.
  • Collect the oil from the tuna can.
  • Peel the garlic and crush it to a pulp in a mortar.
  • Mix all the ingredients together and season with salt and pepper.


  • Prepare the couscous according to the instructions on the packet and set aside to cool.
  • Coarsely chop the parsley.
  • Pluck off the mint leaves and chop coarsely.
  • Cut the spring onions into thin slices.
  • Cut the tomatoes and cucumber into slices or half moons.
  • Pick apart the tuna.
  • Remove the seeds from the pomegranate if necessary.
  • Crumble the feta by hand or cut into small cubes.
  • Gently fold the ingredients and dressing into the finished couscous.


Recipe contains affiliate links. 


Calories: 288kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 205mg | Potassium: 409mg | Fiber: 5g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 25mg | Calcium: 129mg | Iron: 1mg

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