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Moroccan Tuna Salad with Israeli Couscous
4 eggs
2 cups water, plus additional for cooking the eggs
1 1/2 cups Israeli couscous
1 Tbsp. Dijon mustard
grated zest of 1 lemon
1 Tbsp. fresh lemon juice
1/8 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1/2 tsp. ground coriander
5 Tbsp. extra-virgin olive oil
1 (12 oz.) can chunk light tuna in water, drained
1/4 cup chopped Kalamata olives
1 Tbsp. chopped capers
2 Tbsp. chopped red onion
1/4 cup chopped parsley
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Moroccan Tuna Salad with Israeli Couscous

Moroccan Tuna Salad with Israeli Couscous

Moroccan Tuna Salad with Israeli Couscous
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Place eggs in a medium pot and cover with water. Bring to a boil over high heat. As soon as water boils, cover pot and remove from heat. Let sit for 10 minutes. Have ready a bowl of ice water. After the 10 minutes, transfer eggs to the ice water bath. Once cool (about 8 to 10 minutes), peel the eggs and cut into wedges.
2. In a medium saucepan, bring the 2 cups of water to a boil over high heat. Stir in Israeli couscous, cover, and reduce heat to low. Let simmer until the water is absorbed, about 8 to 10 minutes.
3. Meanwhile, in a small bowl, whisk together mustard, lemon zest and juice, salt, pepper, and coriander. Whisking constantly, drizzle in the olive oil. (Alternatively, combine ingredients in a jar with a tight-fitting lid and shake well until blended.)
4. When the couscous is finished cooking, fluff with a fork. Distribute ingredients as follows among 4 (1 pint) mason jars: 1 cup couscous, 1/2 cup tuna, 2 Tbsp. dressing, 1 Tbsp. olives, 3/4 tsp. capers, 1/2 Tbsp. onion, 1 sliced egg, and 1 Tbsp. parsley.
5. Place a lid on each jar and store in the refrigerator for up to 3 days. To serve, instruct diners to gently shake the jar to distribute dressing and ingredients, then open.
Source: Hannaford fresh Magazine, July - August 2015