Tuna Tabbouleh

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


375 mL (1 1/2 cup) no salt added chicken broth

2 large cloves garlic, minced

250 mL ( 1 cup) whole wheat couscous

125 mL (1/2 cup) minced fresh Italian parsley

1 pint grape tomatoes, halved

3 green onions, chopped

25 mL (2 tbsp) chopped fresh mint

2 cans (170 g each) low sodium tuna in water, drained

Tuna Tabbouleh

Combining couscous and tuna in this salad is a delicious lunch to tote along to work or school. It can be made up to two days ahead and refrigerated for easy-to-scoop out packable lunches.

Tip: Bean variation: Stir in 250 mL (1 cup) coarsely chopped cooked beans for added protein and fibre.

Salmon option: Use 2 cans of salmon for the tuna.

Servings: 6

Difficulty level: Easy wow

Nutritional Information

Calories: 210

Protein: 17 g

Total fat: 3 g

Saturated fat: 0 g

Cholesterol: 12 mg

Carbohydrate: 29 g

Fibre: 5 g

Sugars: 2 g

Sodium: 55 mg

Potassium: 407 mg


In saucepan, bring chicken broth and garlic to boil. Add couscous and remove from heat; cover and let stand for 5 minutes.

Fluff into large bowl.

Add tomatoes, onions, parsley and mint. Sprinkle tuna over top.

Oregano dressing: In small bowl, whisk together chicken broth, vinegar and oil. Stir in oregano and pepper. Pour over salad and stir gently to combine.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.

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