Couscous Tuna Salad with Cucumber, Feta, Dill, and Roasted Peppers with Lemon Vinaigrette

I finally started Spring cleaning this week. I’m an odd ball and actually look forward to this annual opportunity to get all OCD with the neat and tidiness. I find it to be quite the little life refresher!

Plus, I splurged on a fancy ginger-pear room spray that makes everything smell like pie. It’s an epic spritzing experience.

Another important (and selfish – hehe) perk of getting my clean on is the bounty of forgotten things I rediscover in the process. It’s like Christmas in April!

Among the things I discovered during my cleaning adventure was a whopping 15 cans of tuna sitting in the back of my pantry. I don’t know when or why I decided I needed that much canned fish, but there they were…

Luckily canned tuna is super easy (and cheap) to get your hands on. So you can buy your very own and make a salad just like one!

Couscous gets all mixed up and crazy with diced cucumbers, tangy feta, bright dill, and roasted red peppers and tossed in a light and lovely lemon vinaigrette.

It’s full of flavor, fast to make, and makes for enviable leftovers. Grab your tuna, people!

Couscous Tuna Salad with Cucumber, Feta, Dill, and Roasted Peppers with Lemon Vinaigrette – Baker by Nature

2 cups couscous, cooked

2 tablespoon olive oil

2 cans tuna, drained

1 english cucumber, diced

6 ounces feta, crumbled

1/2 cup dill, chopped

1/2 cup roasted red peppers, chopped

Cook couscous according to package instructions. Once the couscous is cooked and removed from heat stir in the olive oil and chopped dill. Transfer couscous to a large bowl and let cool for at least 10 minutes. Once cooled, stir in the tuna, cucumber, half the feta, and the roasted peppers. Toss with vinaigrette and sprinkle remaining feta cheese on top before serving.

For the Lemon Vinaigrette:

1/3 cup olive oil

1/4 cup fresh lemon juice

2 teaspoons dijion mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a small dish whisk ingredients together until well blended. Pour over salad and toss well.

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