Light, fresh, and endlessly versatile, this couscous salad is a perfect quick meal. I meal prep it often. Bright vegetables, hearty tuna, and a simple olive oil dressing make it ideal for weekday lunches, packed lunches, or easy dinner sides.
Best of all, it comes together in under 10 minutes—simple, wholesome, and satisfying.
If you enjoy quick, meal-prep friendly dishes, you might also like Smash Burger Tacos, Easy & Creamy Lasagna Soup, or a Chopped Chicken Caesar Wrap.
Ingredients
- Couscous
- Red Bell Pepper
- Red Onion
- Sweet Corn
- Canned Tuna
- Olive Oil
- Optional: Chili Powder
See recipe card below for quantities and specifics.
Instructions
Add couscous to salted boiling water.
Cover for 9 minutes, then fluff with a fork.
Add the toppings.
Serve and enjoy.
- Prepare the couscous:
Bring 2 cups of salted water to a boil and add a tablespoon of oil. Remove from heat, stir in the couscous, cover, and let sit for 9 minutes. Fluff with a fork and let it cool slightly to avoid sogginess. - Prep the vegetables:
While the couscous rests, dice the red bell pepper, finely chop the red onion, and drain the tuna. - Combine everything:
In a large bowl, combine the couscous with bell pepper, red onion, corn, and tuna. - Dress and season:
Drizzle with olive oil and season with salt to taste. Add chili powder if you want heat. Toss until everything is evenly coated. - Serve and store:
Serve immediately or chill for a cool salad. Store leftovers in an airtight container in the refrigerator and consume within 2 days.
Substitutions
- Couscous: Substitute cooked quinoa for a gluten-free option.
- Red bell pepper: Use cherry tomatoes, green pepper, or shredded carrots for color and crunch.
- Red onion: Swap with green onions, shallots, or chives for a milder note.
- Canned tuna: Replace with shredded chicken, canned salmon, or chickpeas for a vegetarian version.
- Olive oil: Try avocado or sunflower oil, or a light vinaigrette if preferred.
Equipment
- Medium pot for boiling water and cooking couscous.
Storage
Keep the salad in an airtight container in the refrigerator for up to 2 days. Avoid freezing for best texture. Before serving, stir and, if needed, refresh with a little olive oil or a squeeze of lemon juice.
Top tips
- Fluff the couscous: Use a fork to break up any clumps and keep the texture light.
- Cool before mixing: Let couscous cool slightly so the salad doesn’t become soggy.
- Taste and adjust: Add more olive oil, salt, or chili powder to suit your preference.
FAQs
Yes. It’s excellent for meal prep—make up to 24 hours ahead. For the freshest texture, add olive oil and chili powder just before serving.
Yes. While it’s commonly served cold or at room temperature, serving it warm works well when you mix the ingredients while the couscous is still warm.
Try shredded rotisserie chicken, grilled shrimp, diced tofu, chickpeas, or black beans as alternatives.
Related
Looking for other quick recipes? Try these simple favorites.
-
Loaded French Fries with Pizza Toppings (Easy 30-Minute Recipe)
-
Easy Garlic Butter Baby Potatoes (Crispy Recipe)
-
The Best Marry Me Chicken (Easy One-Pan Recipe)
-
Easy Peppers Stuffed with Ground Beef and Rice
Dessert Pairing
Some favorite desserts to serve after this couscous salad include light, not-too-sweet options to balance the meal.
-
Salted Brown Butter Maple Syrup
-
No-Bake Reese’s Peanut Butter Chocolate Bars
-
How to Make the Viral Dot Cakes (Dessert Recipe)
-
Ultimate Red Velvet Cookies (with Chocolate Chip)
10 Minute Tuna Couscous Salad Recipe
Equipment
Method
Ingredients
- 2 cups couscous
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1 cup corn fresh, canned, or frozen and thawed
- 1 can tuna drained
- 3 tablespoon olive oil
- Salt to taste
- 1 teaspoon chili powder optional
Equipment
- Medium Pot
Method
- Bring 2 cups of salted water to a boil and add a tablespoon of oil. Remove from heat, stir in the couscous, cover, and let sit for 9 minutes. Fluff with a fork and cool slightly.
- Dice the red bell pepper, finely chop the red onion, and drain the tuna while the couscous rests.
- In a large bowl, combine couscous, diced pepper, chopped onion, corn, and tuna.
- Drizzle olive oil and season with salt. Add chili powder if desired. Toss to combine.
- Serve immediately or chill. Store leftovers in an airtight container and use within 2 days.
Tried this recipe?
Let us know how it was!
Food safety
- Do not leave perishable food at room temperature for long periods.
- Keep an eye on cooking and never leave active heat unattended.
- Use oils appropriate for the cooking method to avoid excessive smoke.
- Ensure good ventilation when using a gas stove.
For official guidelines, consult your local food safety authority.