Couscous Salad with Tuna and Corn, a cold main dish to serve in the summer, or to use as a dish to enrich the appetizer buffet. Cold main dishes, like this as well as pasta and rice salads, can generally be prepared in advance and keep well in the refrigerator for 2 – 3 days, and this is very useful especially during busy periods when there is little time to spend in the kitchen but you still don’t want to settle for a sandwich.
Other recipes you might like:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Couscous Salad with Tuna and Corn
- 1 cup couscous
- 5.6 oz tuna in oil
- 1/4 cup green olives (pitted)
- 1/4 cup black olives (pitted)
- 3.5 oz scamorza cheese
- 3/4 cup canned yellow corn kernels
- 1 bunch parsley
- 1 lemon juice
- to taste extra virgin olive oil
- to taste salt
Notes
The couscous salad with tuna and corn can be stored in the refrigerator, in a container, for 2 – 3 days.
If you liked this recipe, you might also be interested in Brown Rice Salad with Tuna and Peas or Stuffed Tomatoes with Couscous and Tuna or Pasta Salad with Potatoes and Peas.
