Couscous with tuna and cherry tomatoes. A simple dish, quick and very tasty, perfect for a summer lunch or a light dinner.
Originating from North Africa, couscous is a versatile food that lends itself to many variations.
In this recipe, I combined tuna and cherry tomatoes, creating a mix of fresh and Mediterranean flavors that will satisfy the palates of both adults and children.
Ideal to prepare in advance and bring with you for a picnic or a lunch break outside, this dish is an excellent choice for those looking for a nutritious and tasty meal without too much effort in the kitchen.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 oz cooked couscous
- 12 fl oz vegetable broth
- 7 oz cherry tomatoes
- 7 oz canned tuna in oil
- to taste salt
- 2 tablespoons extra virgin olive oil
Tools
- Pot
- Knife
- Cutting board
- Bowl
Steps
First, prepare the vegetable broth. You can find my recipe here
In a large bowl, pour the couscous and add the boiling broth. Cover with a lid and let it rest for about 5 minutes, or until the couscous has absorbed all the liquid.
Fluff it with a fork, adding a drizzle of extra virgin olive oil to separate the grains well.
Wash the cherry tomatoes, cut them into 4 parts, and place them in a baking dish.
Drain the tuna from the preservation oil, crumble it lightly with a fork, and add it to the cherry tomatoes.
Add the couscous, salt, season with extra virgin olive oil, and mix gently with a spatula or a wooden spoon.
Our couscous with tuna and cherry tomatoes is ready. Serve it in single-serving bowls, decorating the dish with fresh mint leaves.
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Storage and advice…
Store in the refrigerator covered with aluminum foil or plastic wrap
You can replace the vegetable broth with slightly salted hot water
Consume within 1 day
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