Tuna Couscous Salad

Puffy balls of semolina pasta, tossed in a lemon vinaigrette and topped with chunks of tuna, Greek olives, fresh parsley, and salty feta cheese.

Course Appetizer, Main Course, Salad

Cuisine American

Diet Dairy Free Diet

Keyword couscous salad, grilled tuna, lemon vinaigrette, pearl couscous, tuna steaks, vinaigrette

Prep Time 1 20

Cook Time 5

Total Time 1 25

Servings

Calories 621kcal

Olive oil or vegetable oil for coating the pan
2 tuna steaks about 5 to 6 ounces each
Salt and freshly ground black pepper
2 cups pearled couscous
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic minced or grated (I prefer grated garlic in vinaigrettes and dressings)
1 teaspoon dried oregano
1/2 cup kalamata Greek olives, pitted and chopped
1/4 cup chopped fresh parsley
2 tablespoons crumbled feta cheese

Coat a stove-top grill pan, griddle, or large skillet with oil and preheat to medium-high.
Season both sides of the tuna with salt and black pepper and add to the hot pan. Cook for 2 to 3 minutes per side for medium rare, or longer for more fully cooked tuna. Set aside.
Meanwhile, cook the couscous according to the package directions. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Transfer the couscous to a large bowl, add the dressing and toss to coat. Break or cut the tuna into chunks. Add the tuna to the couscous with the olives and parsley. Season to taste with salt and black pepper.
Transfer the mixture to a serving bowl, top with the feta cheese and serve.