Pearl Couscous and Tuna Salad with Preserved Lemon

This is my new go-to summer picnic salad. It’s lemony, salty, and rich, thanks to lots of olives, tuna, and a healthy dose of avocado. This keeps well in the fridge so make it the night before and you’re good to go.

1 cup pearl couscous
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 (5-ounce) can tuna packed in olive oil, drained
2/3 cup pitted Castelvetrano olives, chopped
2 celery stalks, finely chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped parsley
2 tablespoons finely chopped dill
1 tablespoon finely chopped preserved lemon
1 avocado, peeled and cubed

1. Cook couscous according to package instructions; drain and set aside. Let cool.

2. Combine lemon juice and vinegar in a large bowl. Whisk in olive oil and add salt and pepper. Add cooled couscous and toss to coat. Flake tuna with a fork; add to couscous. Gently stir in olives, celery, onion, parsley, dill, avocado, and preserved lemon. Season with salt to taste and serve.

1 thought on “Pearl Couscous and Tuna Salad with Preserved Lemon”

  1. Hi!
    I’ve notiсеd that mаny guyѕ prеfеr regulаr gіrlѕ.
    Ι арplаude thе mеn оut thеre whо hаd the bаllѕ to enϳoy the lоve оf mаny womеn and сhооѕe thе onе that he knew wоuld bе his bеst friеnd durіng thе bumpу аnd сrаzy thіng саlled lіfе.
    Ι wantеd to be thаt frіend, nоt just a ѕtable, rеlіаblе аnd borіng housewifе.
    Ι аm 26 years old, Lіna, frоm thе Czесh Rеpublic, know Еnglіѕh language аlso.
    Αnуwaу, уou сan fіnd mу profіlе hеre:

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