Couscous with tuna and eggplant is a fresh, quick, and delicious summer dish. With this heat, you crave fresh dishes, tasty and nutritious. I love recipes with couscous; it is prepared in a moment without even needing to cook it beforehand, as it is already precooked, and the combination of eggplant and tuna is a real delight! Tasty and super versatile, couscous with tuna and eggplant is perfect for a quick lunch or dinner, also ideal as an appetizer, for an aperitif, or a buffet, great to take out, to the sea, beach, park, office, or wherever you want. It will be a hit and one of the first courses you’ll remake more often this summer!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7.05 oz precooked couscous
- 7.05 oz water
- 5.29 oz canned tuna in oil
- 0.88 oz arugula
- 1.41 oz extra virgin olive oil
- 5 leaves basil
- 1 eggplant
- 1 lemon
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Steps
Couscous with tuna and eggplant is very simple and quick to prepare. First, clean the eggplant, cut it into slices and then into cubes, put it in a pan, add a little salt and a drizzle of oil, and let it cook, covered, for about ten minutes, stirring occasionally.
Prepare an emulsion by blending, with an immersion blender, the extra virgin olive oil, lemon juice, basil leaves, and some black pepper.
Place the couscous in a large bowl, pour the lukewarm water, cover the bowl, and let it rest for 5 minutes, then fluff the couscous, which will have “cooked” using a fork.
Add the eggplants, drained tuna, coarsely chopped arugula, the previously prepared emulsion, and mix all the ingredients well.
The couscous with tuna and eggplant is ready. You can enjoy it immediately, or, better yet, let it rest a bit in the fridge, so it will become more flavorful and cool.
Tips:
The couscous with tuna and eggplant can be stored in the fridge for a couple of days. You can choose whether to remove the skin from the eggplants or not; I left it on. Along with the basil, you can add some mint leaves, so the emulsion will be even fresher, tastier, and more fragrant.
Other couscous recipes HERE
