15-Minute Mediterranean Couscous with Tuna and Pepperoncini

Erin McDowell

What looks totally fancy but takes virtually no effort to make? Why, this 15-minute Mediterranean couscous with tuna and pepperoncini. You basically toss couscous with a few flavorful, super-savory ingredients and you’re done.

Sure, you could make this dish with another grain (quinoa or farro would be delicious), but the couscous is as easy to make as it is to boil water. Seriously—it soaks up the liquid off heat and before you know it (aka ten minutes later), it’s fluffy and ready to eat. Pair it with a high-quality tuna for the tastiest results.

All nights should be this easy (and delicious).

Spicy Couscous with Yogurt



1 cup chicken broth or water

1¼ cups couscous

¾ teaspoon kosher salt


Two 5-ounce cans oil packed tuna

1 pint cherry tomatoes, halved

½ cup sliced pepperoncini

⅓ cup chopped fresh parsley

¼ cup capers

Extra-virgin olive oil, for serving

Kosher salt and freshly ground black pepper

1 lemon, quartered


1. Make the Couscous: In a small pot, bring the broth or water to a boil over medium heat. Remove the pot from the heat, stir in the couscous and cover the pot. Let sit for 10 minutes.

2. Make the Accompaniments: Meanwhile, in a medium bowl, toss together the tuna, tomatoes, pepperoncini, parsley and capers.

3. Fluff the couscous with a fork, season with salt and pepper, and drizzle with olive oil. Top the couscous with the tuna mixture and serve with lemon wedges.