Lemony Couscous Salad with Capers and Tinned Fish

This delicious couscous salad with arugula, capers, and tinned fish is filling enough to be a main dish! Full of fresh ingredients and easy to customize, you're going to want to make it over and over again.

Course Entree Salad, Grain Salad, Side Salad

Cuisine Mediterranean

Keyword Couscous Salad, Lemon Couscous Salad, Tinned Fish

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 399kcal

Author Cara Harbstreet

Ingredients

1 cup pearled couscous
1 1/2 cups water
1 pinch salt
5 oz arugula
1/2 cup parsley roughly chopped
1/2 small red onion diced, about 3/4 cup
1/4 cup capers
8 oz drained tinned fish 2-3 tins depending on brand
1 can chickpeas drained and rinsed
1/2 tsp red pepper flakes or to taste

Lemony Vinaigrette Dressing

1/4 cup olive oil
2 tbsp lemon juice
1/2 tbsp lemon zest
1/2 tbsp apple cider vinegar
1 1/2 tsp dijon mustard
1 tsp honey
1 clove garlic
1/8 tsp black pepper
1 pinch salt

Instructions

Boil the water over high heat. Add a pinch of salt (optional) and add the couscous. Cook according to package directions, or about 15 minutes.
Once cooked, drain any excess water using a colander. Rinse under cool running water to bring the cooked couscous down to room tempterature.
As the couscous cooks, prepare the dressing by adding all ingredients to small bowl or jar. Whisk or shake to combine, then set aside.
Chop the parsley and red onions. Drain the chickpeas and capers. Drain the tinned fish and gently flake it into small pieces or chunks.
To build the salad, add all ingredients to a large bowl. Pour in about 2/3 of the prepared dressing, then use salad tongs to toss and mix until everything is well combined.
To serve, transfer the couscous salad to serving plates or bowl. Add any remaining dressing if you prefer. Top with extra parsley, lemon zest, or red pepper flakes (optional). Enjoy!

Notes

As written, this recipe yields four small or side salads and approximately two entree salads. Adjust portions as needed for your appetite.

Store leftovers in an airtight container in the refrigerator. Try to eat within 1-2 days for best results. No reheating needed, as leftovers can be eaten chilled.

Nutrition