Today I’m suggesting a very simple, yet truly tasty recipe: couscous with cherry tomatoes, corn, and tuna. A complete, colorful, and flavorful dish, perfect for a quick lunch, a picnic, or to take to work. It’s also one of those preparations perfect for customizing with what you have in the fridge: you can add olives, cucumbers, cheese cubes, or fresh herbs like basil and mint. It’s one of those recipes that you can make without stress, in very few steps, and with ingredients we often already have at home. It will surprise you with its simplicity and how satisfying it can be, even on the busiest days. In these moments, couscous is one of those smart ingredients to keep in the pantry: it cooks in a few minutes, easily pairs with many ingredients, and is perfect both hot and cold.
If you’re on a diet but don’t want to sacrifice flavor, this couscous with tuna, cherry tomatoes, and corn is the perfect solution! Light and ready in minutes, it’s ideal for a healthy and quick lunch.
For an even lighter version, choose tuna in water instead of oil, or rinse it well to remove excess oil. Add some arugula leaves, curly lettuce, or cucumber for more freshness and volume, without extra calories.
Let’s rush to the kitchen and prepare it together!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring
Ingredients for Preparing Couscous with Tuna
- 5.6 oz uncooked couscous
- 2/3 cup water (Boiling)
- 10 cherry tomatoes
- 1 tbsp extra virgin olive oil
- pinches salt
- 3.5 oz canned sweet corn, drained
- basil
- lemon (For decoration)
- 2 cans tuna in oil
Tools
- 1 Bowl
- 1 Cutting Board
- 1 Fork
Steps to Prepare Couscous with Tuna
Preparing this dish is really simple. Pour the couscous into a large bowl with a pinch of salt and a tablespoon of oil. Add the boiling water with a ladle, cover, and let it rest for 8 minutes.
While the couscous is resting, prepare the fresh ingredients. Wash the cherry tomatoes and cut them in half or quarters, depending on your preferred size. In a colander, drain both the tuna and the corn.
After the rest time, fluff the couscous with a fork. Add the cherry tomatoes, corn, and crumbled tuna. Gently mix to distribute all the ingredients well.
If you like, you can season with a drizzle of oil and a pinch of salt. Add a fresh basil leaf, a slice of lemon for an extra touch.
You can enjoy it immediately or let it rest in the fridge for 30 minutes to enhance the flavors.
It’s also great the next day.Good, fresh, and colorful!
You can store the couscous in an airtight container to prevent it from absorbing odors from other foods. It keeps well for 2-3 days.
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FAQs (Frequently Asked Questions)
Can it be frozen?
Yes, it can be frozen. Just use ingredients that withstand the cold well (no fresh cherry tomatoes). Thaw slowly in the fridge, not at room temperature.
