Couscous with Tuna and Sun-Dried Tomatoes, a quick, tasty, and incredibly easy main dish ready in 15 minutes.
This recipe is perfect for those who want to serve something delicious without spending much time in the kitchen. The couscous is ready in five minutes and pairs perfectly with the intense flavor of oil-packed tuna, the savoriness of sun-dried tomatoes, and the intense taste of anchovies. It’s all enhanced with dried oregano and a sprinkle of chives for a well-balanced and irresistible result.
One of the best aspects of this recipe is its versatility: you can enjoy it either hot or at room temperature, making it perfect not only for a quick lunch but also as a office or university lunch or a practical solution for a last-minute meal. Additionally, you can customize it by adding olives, capers, or a pinch of chili pepper for a flavor twist.
Nutritionally, couscous is a source of light carbohydrates, while tuna provides quality protein. Anchovies and sun-dried tomatoes add savoriness and character to the recipe.
With just a few simple steps, you will get a complete and balanced dish, ideal for those who love simple yet flavorful cooking.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 359.57 (Kcal)
- Carbohydrates 44.67 (g) of which sugars 1.42 (g)
- Proteins 20.90 (g)
- Fat 11.92 (g) of which saturated 1.77 (g)of which unsaturated 4.79 (g)
- Fibers 3.80 (g)
- Sodium 425.19 (mg)
Indicative values for a portion of 180 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 for Couscous with Tuna and Sun-Dried Tomatoes
- 1 cup uncooked couscous
- 5.5 oz oil-packed tuna
- 3 oz oil-packed sun-dried tomatoes
- 8 fillets oil-packed anchovies
- 2 tablespoons extra virgin olive oil
- to taste dried oregano
- to taste salt
- to taste black pepper
- to taste chives
Tools
- Bowl
- Saucepan
- Tea towel
- Colander
- Scissors
Recipe for Couscous with Tuna and Sun-Dried Tomatoes
Start preparing the couscous with tuna and sun-dried tomatoes by weighing the required amount of couscous in a bowl.
Season it with salt and black pepper and mix well.
Heat some water in a saucepan until it almost boils.
Cover the couscous with the hot water (the water level should exceed the couscous by about an inch) and add a drizzle of extra virgin olive oil.
Cover the bowl with a tea towel and let it rest for 5 minutes.
Once the couscous has absorbed all the water, fluff it up with the help of a fork.
Add the dried oregano and mix well.
Continue the preparation by draining the oil-packed tuna.
Add it to the couscous along with the anchovy fillets and mix again.
Cut the sun-dried tomatoes into strips (if you’re using cherry tomatoes, you can leave them whole) with kitchen scissors and add them to the couscous.
Mix everything with a spoon.
Transfer the couscous with tuna and sun-dried tomatoes to plates, adding chopped chives to taste.
Couscous with Tuna and Sun-Dried Tomatoes
Check this section to clarify your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
With sun-dried tomatoes, I also prepared Stuffed Anchovies with Sun-Dried Tomatoes, tasty and original
FAQ (Frequently Asked Questions)
Can I prepare couscous with tuna and sun-dried tomatoes in advance?
Yes! This dish keeps well in the refrigerator for up to 2 days in an airtight container. Before serving, you can add a drizzle of oil to refresh the flavor.
How can I make the couscous more flavorful?
For an even more intense flavor, you can rehydrate the couscous with hot vegetable broth instead of water.
Can couscous with tuna be served cold?
Absolutely yes! It’s perfect to enjoy at room temperature or cold, especially in summer. If you store it in the fridge, remember to take it out 10-15 minutes before eating.
What type of couscous is best to use?
For this recipe, pre-cooked couscous is perfect, as it prepares in just a few minutes. If you prefer a more rustic version, you can use whole wheat couscous, which has a stronger flavor and higher fiber content.
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