A very simple yet flavorful dish, perfect for the summer season… Couscous with tuna and eggplant, easy to prepare, great even when served cold. A quick and tasty salad, enriched with capers, onion, and aromatic herbs… you can customize it by adding vegetables or feta cheese. Try this recipe, it’s very suitable for a quick lunch, both at home and on vacation!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Summer
Ingredients
- 1 cup couscous
- 5.6 oz canned tuna
- 1 eggplant
- 1 green onion (or half a red onion)
- 1 tbsp capers
- basil
- mint (to taste)
- extra virgin olive oil
- salt
Tools
- Bowl
- Frying pan
- Saucepan
Preparation
Wash the eggplant, remove the ends, and cut it into cubes.
Cook it in a frying pan with a drizzle of extra virgin olive oil and a pinch of salt until the cubes are tender.
Drain the tuna well from excess oil and flake it with a fork. Alternatively, you can also use tuna in water.
Clean the green onion and slice it thinly. If the taste seems too strong, soak it in water for a few minutes.
Rinse the capers and dry them.
Combine in a bowl the eggplant, tuna, green onion, and capers. Add some torn basil and mint leaves, and mix.
Now prepare the couscous according to the instructions on the package: rehydrate it with hot water (in the indicated amounts), let it sit for 5-6 minutes, and fluff it well with a fork, adding a drizzle of oil.
Pour the couscous into the bowl with the other ingredients. Adjust salt and oil if necessary.
Mix well and serve your couscous with tuna and eggplant!
Tips and Variations
You can prepare the dish in advance and store it in the refrigerator, in a well-sealed container. Then you can serve it either cold or at room temperature.
You can enrich it with feta, black olives, cherry tomatoes, bell peppers, or sautéed zucchini.
For cooking couscous, always follow the instructions on the package, which may vary depending on the brand used.
With the same dressing, you can prepare a nice salad with rice, farro, bulgur, or quinoa.
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