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Pearl Couscous, Tuna And Haloumi Salad
4 Serves
0:05 prep
0:30 cook
Pearl Couscous, Tuna And Haloumi Salad

This delicious salad is perfect for lunch or dinner – it will have everyone coming back for more!

4 serves
0:05 prep
0:30 cook


  • 1½ cups pearl couscous
  • 1½ tablespoons red wine vinegar
  • 425g can John West Chunk Style Tuna in Olive Oil Blend, drained, reserving 1½ tablespoons oil
  • 1 cup roasted red capsicum chunks
  • ¼ cup fresh mint leaves
  • 2 cups watercress leaves
  • 200g haloumi, sliced in ½ cm thick slices
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Step 1

Cook pearl couscous following packet directions. Drain and cool.

Step 2

Combine red wine vinegar and reserved tuna oil to make a dressing and set aside.

Step 3

Combine ingredients, except haloumi in a large serving bowl. Drizzle with dressing.

Step 4

Heat a large non stick frypan, spray with oil and cook haloumi for 1 minute on each side or until golden. Add to salad. Serve immediately.

Tip Chopped fresh parsley can be used as an alternative to mint in this salad.