Huffpost Taste

Tuna-Couscous Salad

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Tuna-Couscous Salad

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total prep 404 calories/serving
For a light supper, serve as-is or on a bed of lettuce or sliced tomatoes.


  • 2 1/4 cups water
  • 2 cups frozen cut green beans
  • 1 box (10 ounces) couscous
  • 1 medium tomato, cut in 1-inch pieces (1 1/2 cups)
  • 6 ounces each) solid white tuna in water, drained and flaked
  • 3/4 cup chopped or sliced almonds, toasted
  • 1/4 cup cider vinegar
  • 3 tablespoons olive oil, preferably extra-virgin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot-pepper sauce


  • Place water and green beans in a large saucepan and bring to a boil. Stir in couscous, remove from heat, cover pan and let stand 5 minutes.
  • Meanwhile put remaining ingredients in a large bowl. Add couscous mixture and toss with a fork to mix. Serve warm or chilled.
  • Tip: Can be made a day ahead.