Print |

Text Size:

A

A

A

Tuna salad with couscous

Preparation time: 25 minutes

 

1/2 cup water
1/3 cup uncooked couscous
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
1 clove garlic, minced
1 cup chopped green pepper
1/2 cup chopped red pepper
1 cup peeled, chopped cucumber
1 cup chopped onion
1 can (11 ounces) whole-kernel corn, drained
1 can (6 ounces) albacore tuna packed in water, drained

Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat, cover, and allow to stand 5 minutes. Fluff with a fork. Transfer couscous to a bowl, cover, and chill. Combine vinegar, oil, mustard, parsley, salt, pepper, sugar, and garlic in a large bowl. Blend ingredients using a wire whisk or fork. Add prepared couscous, peppers, cucumber, onion, corn, and tuna, tossing well. Serve chilled.

Yield: 7 servings
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 150
  Carbohydrate: 20 g
  Protein: 8 g
  Fat: 5 g
  Saturated fat: <1 g
  Sodium: 340 mg
  Fiber: 3 g
  Exchanges per serving: 1 starch, 1 fat
  Carbohydrate choices: 1 1/2

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

More Fish & Shellfish recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.