Healthy Eats: Tuna Couscous Salad

By Trish Coffman

That can of tuna hiding in the back of your pantry can do better than get mixed with its weight in mayo and slathered between slices of bread.

Give that tuna its due when you mix it with whole-wheat couscous, lemon and fresh spinach. This recipe makes a big batch, so save the leftovers for lunch.

You will need:

• 1 C dry whole-wheat couscous
• 1 tbsp extra virgin olive oil
• 1 5-oz. can tuna in water, drained (we like wild albacore that’s 100% poll and troll caught)
• Kosher salt and freshly ground black pepper
• Juice of 1-2 lemons
• Red pepper flakes (optional)
• 1/4 C Kalamata olives, sliced in half
• 1/3 C crumbled feta or goat cheese
• 1/3 C each chopped flat-leaf parsley and fresh mint
• A few handfuls baby spinach, arugula, or other fresh greens

To cook the couscous, bring 1 C water to a rolling boil. Add 1 tbsp olive oil and a sprinkle of kosher salt, then pour in the couscous. Cover the pot with a lid and remove from heat. Let couscous sit covered for 5 minutes, then fluff with a fork.

In a large mixing bowl, combine the tuna with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, the lemon juice, red pepper flakes to taste (if using), olives, cheese and herbs. Toss until well combined, then stir in the couscous. Toss with spinach or other greens just before eating.