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Tuna Couscous Salad with Za’atar Vinaigrette
Serves6
Time to Table15 min
Light and simple, this bowl keeps things easy and our flavoured tuna adds more zing.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
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USED IN THIS RECIPE
Ingredients
ZA’ATAR VINAIGRETTE:
3 tbsp Za'atar spice
½ tsp Kosher salt
1 tbsp Lemon juice
¼ cup olive oil Olive oil
1 tbsp Champagne vinegar
TUNA COUSCOUS:
4 cups Water
2 cups Pearl couscous
½ tsp Salt, to taste
1 tbsp Turmeric powder
2 tbsp Olive oil
SALAD:
1 can (85 g) Clover Leaf® Flaked Light Tuna – Sundried Tomato & Basil
¼ cup Kalamata olives, sliced
3 tbsp Capers
¼ cup Sundried tomatoes, diced (in oil)
¼ cup Feta cheese
¼ cup Mint, chopped
¼ cup Slivered almonds, toasted
2 tbsp Olive oil
USED IN THIS RECIPE
PREP INSTRUCTIONS
For the Couscous:
- Bring a pot of water to a boil, and season with salt and turmeric powder.
- Add in the pearl couscous and cook until soft.
- Strain and place in a bowl. Drizzle with 2 tbsp of olive oil.
- Add the za’atar vinaigrette while the couscous is hot.
For the Za’atar Vinaigrette:
- Mix zaatar spice, salt, olive oil, lemon juice and champagne vinegar until emulsified.
For Serving:
- Add half the amount of each ingredient into the couscous and mix.
- Garnish with the remaining ingredients and serve.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 510 | |
| Fat | 30 g | 40% |
| Saturated Fat | 4.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 23% | |
| Carbohydrate | 50 g | |
| Fibre | 5 g | 18% |
| Sugars | 1 g | 1% |
| Protein | 13 g | |
| Cholesterol | 10 mg | |
| Sodium | 800 mg | 35% |
| Potassium | 300 mg | 6% |
| Calcium | 100 mg | 8% |
| Iron | 3.5 mg | 19% |
