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

Rezept speichern

Prep Time 5

Cook Time 15

Total Time 20

Servings People

Calories 288

Ingredients

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

Zubereitung

Dressing

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.

Salad

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.

Notes

Recipe contains affiliate links.

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