Creamy No-Mayo Tuna and Couscous Salad
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!
Servings :4 people
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.
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!