Saffron and Tuna Couscous, a variation of couscous with shrimp and zucchini, perfect as a single dish for an everyday summer lunch. Ideal both cold and hot, couscous is a traditional dish throughout Morocco and is made from durum wheat semolina. In these areas, it is accompanied by grilled meats and baked vegetables.
In Italy, however, particularly in Trapani, it is steamed in a special glazed terracotta pot. The seasoning, however, is a fish soup broth. Of course, you can prepare it in many ways: with vegetables, fish, chicken, with tuna… according to your taste.
Today, however, I leave you with a completely summer version, in which I used tuna, avocado, and cherry tomatoes. To make it so colorful, I added saffron to the water, but you can also use turmeric if you like. Of course, as with all versions of preparing couscous, you can replace some ingredients with others you prefer and make it suitable for your taste. And now, let’s go into the kitchen together, because the saffron and tuna couscous will be ready in a click!
If you are interested in other cold summer first course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 173.86 (Kcal)
- Carbohydrates 14.10 (g) of which sugars 3.82 (g)
- Proteins 9.73 (g)
- Fat 9.29 (g) of which saturated 1.35 (g)of which unsaturated 3.38 (g)
- Fibers 2.78 (g)
- Sodium 1,265.12 (mg)
Indicative values for a portion of 203 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.2 cups cooked couscous
- 0.85 cups water
- 1 packet saffron
- extra virgin olive oil (to taste)
- coarse salt (to taste)
- 5.3 oz canned tuna
- 1 avocado
- 5.6 oz cherry tomatoes
- Tabasco (to taste)
- extra virgin olive oil (to taste)
- salt (to taste)
Tools
- Bowl
- Cutting Board
- Knife
- Small Pot
Steps
First, place the couscous in a large bowl. Then, pour the water into a small pot and also add the oil, coarse salt, and the packet of saffron. Bring everything to a boil and pour the liquid into the bowl with the couscous. Stir, cover, and let it sit for about ten minutes until it has absorbed the liquid part.
Next, take the bowl and fluff the couscous with a fork and set it aside. Cut the avocado in half, remove the pit, and cut it into cubes. Also, cut the washed cherry tomatoes into quarters and add everything to the bowl with the couscous. Drain and also add the tuna. Then add a few drops of Tabasco and adjust the salt.
Also add a bit of oil, mix, and serve at the table.
Storage and Tips for Saffron and Tuna Couscous
The couscous can be stored in the refrigerator for 2 or 3 days in a container with a lid.
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FAQ Questions and Answers for Saffron and Tuna Couscous
What can I substitute avocado with?
As an alternative to avocado, you can use sautéed zucchini or cucumbers.
