Creamy No-Mayo Tuna and Couscous Salad
Published June 2021, Updated February 2025
This creamy no-mayo tuna and couscous salad is the perfect lunch to keep you energized until dinner. It’s made with a creamy sour cream and Greek yogurt dressing, mixed with extra virgin olive oil and minced garlic. Trust me, it’s so good, you’ll find it hard to stop at just one bowl!
No Mayo Tuna and Couscous Salad
I used canned tuna in this recipe, but if you’re not a fan of tuna, you can easily swap it for grilled chicken breast, leftover roast chicken, or rotisserie chicken for a quick and delicious lunch. The couscous forms the base of the salad, offering a hearty alternative to lettuce or other greens while keeping you full longer.
I absolutely love couscous and use it often in recipes like Moroccan Couscous with Moroccan-Spiced Chicken and Easy Pearl Couscous Salad. If you’re a tuna fan like me, you might also enjoy my Tuna Pasta with White Sauce for a comforting meal.
Updated Recipe: You may notice that I’ve updated this recipe, removing olives and spring onions, which were included when first published. Everything else remains the same! Feel free to get creative and swap ingredients based on what you have on hand—you’ll find that this salad is so versatile!
Ingredients for No-Mayo Dressing
- Greek yogurt
- Sour cream
- Extra virgin olive oil
- Fresh lemon
- Garlic cloves (minced)
- Kosher salt
- Black pepper
- Honey
For the Couscous Salad
- Canned tuna: I recommend tuna in brine. Drain it in a strainer to remove any excess moisture.
- Moroccan couscous: Quick and easy to cook. Simply cover with hot water to hydrate it (unlike pearl couscous, which is best toasted).
- Chickpeas: Canned and drained.
- Red onion: The sweet and mild flavor of red onion works best in salads. Look for “salad onions” on the label.
- Cherry tomatoes: Choose any color of cherry tomatoes, but avoid whole fresh tomatoes as they have too much moisture for this salad.
- Feta cheese: Don’t skip this! It adds a creamy and tangy element that pairs perfectly with couscous.
How to Make Tuna and Couscous Salad with No Mayo
- Make the dressing: Add the Greek yogurt, sour cream, minced garlic, extra virgin olive oil, honey, salt, and pepper into a jar. Shake well with the lid on. Alternatively, you can whisk everything together in a bowl. Set the dressing aside.
- Prepare the veggies: Slice the cherry tomatoes in half (or into quarters if they’re large). Rinse the cucumber and cut it into pieces smaller than an inch. Dice the red onion.
- Assemble the salad: In a large salad bowl or platter, combine the chopped veggies, couscous, tuna, chickpeas, and half of the feta cheese. Drizzle with olive oil, season with a pinch of salt and pepper, and mix to combine.
- Finish: Top the salad with the remaining feta cheese and drizzle with a little more olive oil.
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Serving Ideas
This salad is perfect on its own for a light lunch or as a side dish for a larger meal. It pairs well with grilled chicken, fish, or even a warm pita on the side. You can also add some chopped herbs like parsley or mint for extra freshness.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to maintain the salad’s freshness and texture.
FAQ’s
1. Can I use other grains instead of couscous?
Yes! You can easily swap couscous for quinoa, bulgur, or even rice, depending on your preference.
2. Can I make this salad ahead of time?
Yes! The salad can be prepared in advance, but I recommend adding the dressing just before serving to keep everything fresh.
3. Can I use a different type of cheese?
Definitely! If you don’t have feta cheese, try goat cheese or even a shredded cheddar for a different twist.
More Delicious Salad Recipes
- Bok Choy Fennel Salad
- Celery Salad
- Mediterranean Salad
- Tomato Cumber Salad
- Grilled Peaches And Prosciutto Salad
- Moroccan Couscous With Moroccan-Spiced Chicken
If you give this recipe a try, I would love to know what you think of it. Simply leave a rating and comment below. Enjoying my recipes and want to see more? Find me here Facebook Pinterest Instagram
Creamy No-Mayo Tuna and Couscous Salad
Ingredients
- 2 cups cooked Moroccan couscous
- 2 cans tuna in brine 170g each x 2
- 1 small red onion
- 1 cucumber
- 2 cups cherry tomatoes halved (any color)
- 1 cup feta cheese
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Greek yogurt
- 2 tablespoons sour cream
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon 1 whole lemon
- 2 small garlic cloves minced
Instructions
- Make the dressing: Add the Greek yogurt, sour cream, minced garlic, extra virgin olive oil, honey, salt, and pepper into a jar. Shake well with the lid on. Alternatively, you can whisk everything together in a bowl. Set the dressing aside.
- Prepare the veggies: Slice the cherry tomatoes in half (or into quarters if they’re large). Rinse the cucumber and cut it into pieces smaller than an inch. Dice the red onion.
- Assemble the salad: In a large salad bowl or platter, combine the chopped veggies, couscous, tuna, chickpeas, and half of the feta cheese. Drizzle with olive oil, season with a pinch of salt and pepper, and mix to combine.
- Finish: Top the salad with the remaining feta cheese and drizzle with a little more olive oil.
