Couscous with zucchini, tuna, and fresh basil: one of my favorite dishes in the warm season!
Simple, light, and full of flavor… Perfect for a quick lunch, a picnic, or a buffet with friends!
The base is well-fluffed couscous, enriched with sautéed zucchini and tuna. And to give it that extra touch? My secret ingredient: Always Fresh Basil!
It’s 100% Italian, with large and very fragrant leaves, which give the dish a truly unmistakable flavor!
Finally, I dress everything with a delicate emulsion of extra virgin olive oil and fresh lemon juice, balanced and rich in beneficial properties!
This couscous is prepared in minutes but always wins everyone over.
If you try it, let me know in the comments and don’t forget to follow me on my social channels Facebook and Instagram
A hug, Chicca!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 9 oz cooked couscous
- 2 zucchini
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 4 oz tuna in oil
- 1.5 oz lemon juice
- to taste salt
- 2 oz extra virgin olive oil
- 5 Basil leaves (Always Fresh)
Steps
Take a large bowl and pour the couscous into it. Add 1 and 3/4 cups of boiling salted water and let it rehydrate: the couscous will absorb the water.
Meanwhile, wash and trim the zucchini, cut them into cubes, and sauté them in a pan with a drizzle of oil and a clove of garlic. Salt and pepper to taste.
When the zucchini are ready, combine all the ingredients in a bowl, add the well-drained tuna, and mix well.
Separately, emulsify extra virgin olive oil, lemon juice, and add salt, and begin to emulsify with a whisk to obtain a homogeneous and slightly thick citronette. At this point, season the couscous with coarsely torn basil and use this dressing to flavor everything.
Storage and Variations Couscous with Zucchini, Tuna, and Fragrant Basil
You can store the couscous in the refrigerator in an airtight container for up to two days. It’s a very versatile first course; you can add other vegetables like yellow and red peppers, eggplants, cherry tomatoes, or julienned carrots.
