Mediterranean Couscous Salad

Total Time
20mins
Prep 15 mins
Cook 5 mins

This is great to whip up for a filling lunch and a nice change from a sandwich. I made this using Greek Salad Dressing which was perfect for our taste. The amount of dressing is optional and the salad should be moistened to individual taste. Serve this was pita bread wedges or crisp crackers.

Ingredients Nutrition

Directions

  1. Bring the water to a boil, place couscous in a small dish, pour boiling water over, cover and allow to stand while prepping the remaining ingredients.
  2. In a medium size bowl, add the garbanzo beans, olives, capers, onions, sun dried tomatoes and celery; stir to combine; add black pepper to taste.
  3. Mix in the cooked couscous, flaked tuna/salmon and cheese; drizzle with dressing and stir to thoroughly combine. Store in refrigerator until ready to serve.
Most Helpful

5 5

So pleased I spotted this recipe to make. I wanted it to go with lamb shops so omitted the salmon along with the celery because I didn't have any. Made an awesome side salad and was very much enjoyed. There was a little left over the next day and I think the flavours had developed even more 24 hours later. Made for the Aussie / Kiwi Swap Feb 2013

5 5

A wonderful summer recipe full of flavour and with enough "umph" to make it a complete meal! I used all of the suggested ingredients with the exception of the celery - I didn't have any. The sun-dried tomatoes makes this couscous salad a little different from the usual run-of-the-mill couscous recipes; I am a sun-dried tomato fan, so this was the secret "wow factor" element for me! Made for Recipe Swap #31 in the Aus/NZ Forum and very much enjoyed thanks Paula! FT:-)