Couscous with Vegetables, Tuna, and Mozzarella is a rich and tasty main course, ideal as a unique dish, cold in summer and warm in winter.
It is a very simple recipe that is prepared in no time, pre-cooked couscous does not require cooking, just cover it with boiling broth and let it rest for a few minutes.
Couscous has a delicate flavor and is very versatile, easy to pair with different vegetables for each season, it can be prepared with ingredients of your choice according to your tastes, even with meat or fish, in half an hour you will have a good, rich and complete dish to bring to the table.
It’s an excellent dish for hot days, also transportable for lunch breaks at work, picnics, and days at the beach.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Couscous with Vegetables, Tuna, and Mozzarella
- 1 1/4 cups Couscous
- 1 cup Vegetable broth or water
- 1 Zucchini
- 1 Eggplant
- 1 Tomato
- 1 Onion
- to taste Olive oil
- to taste Salt
- to taste Basil
- 6 oz Canned tuna in oil
- 3.5 oz Mozzarella
Tools
- 1 Skillet
- 1 Pot
- 1 Stove
- 1 Bowl
Preparation for Couscous with Vegetables, Tuna, and Mozzarella
To prepare the couscous start by preparing the vegetables to sauté in a skillet.
Clean, wash, and cut the eggplant and zucchini into chunks, sauté in a skillet with oil and chopped onion, add some salt, 4 tablespoons of water, and sauté for about 10 minutes until they’re nice and crispy, halfway through cooking, add the cubed tomato, it should just slightly wilt.In the meantime, prepare the couscous, bring water or vegetable broth to a boil, salt it, and then slowly pour in the couscous, add a drizzle of oil, cover with a lid, and let it rest for about 10 minutes.
After 10 minutes, fluff it with a fork and then pour it into the skillet along with the sautéed vegetables.Finally, add the diced mozzarella, drained tuna, fresh basil leaves, and a drizzle of olive oil, mix well to combine all the ingredients, then transfer the seasoned couscous to a serving bowl.
Serve the couscous with vegetables and tuna either cold from the fridge or warm.
For more couscous recipes click here
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You can also use non-pre-cooked couscous by extending the cooking times, and the ingredients can be replaced with others based on seasonality and the vegetables you have available.
