Couscous with tuna and broccoli, a simple and quick dish to prepare, yet nutritious and full of flavor. The broccoli are sautéed in a pan with garlic and oil, so they remain firm and tasty, then added to the precooked couscous, tuna, and Taggiasca olives. In just a few minutes, you will make a delicious dish, also great for lunch breaks because it can be prepared in advance… try this recipe!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
Ingredients
- 5.3 oz couscous (precooked)
- 1 broccoli
- 6.3 oz tuna in oil
- 2 tbsp Taggiasca olives (or black)
- 1 clove garlic
- chili pepper (to taste)
- extra virgin olive oil
- salt
Tools
- 2 Bowls
- Pan
Preparation
Clean the broccoli by separating the florets and wash them in cold water.
In a pan, sauté a clove of garlic and a pinch of chili pepper in a dash of extra virgin oil.
Add the broccoli florets, salt, and cook until tender, about 10 minutes. To facilitate cooking, moisten the bottom with a little water.
Meanwhile, prepare the couscous following the instructions on the package: place it in a bowl, add hot water as indicated, and let it stand for 5-6 minutes.
After the time has passed, add a drizzle of oil and fluff it well with a fork.
Drain the tuna from excess oil, flake it, and add it to the couscous.
Add the broccoli and olives, stir and adjust the salt if necessary.
The couscous with tuna and broccoli is ready; you can serve it warm or at room temperature.
If you prepare it in advance, store it in the refrigerator in a closed container.
Advice and Variations
You can replace green broccoli with Romanesco broccoli or cauliflower.
You can enrich the dish with diced feta, boiled chickpeas, red onion, grilled peppers, or other vegetables to taste.
You can cook the broccoli in salted water or steam them instead of sautéing them in a pan as I did.
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