Couscous with tuna and peas. A fresh and light dish, perfect for a quick lunch or a summer dinner.
This dish is not only easy and quick to make, but it is also nutritious and light, ideal for those who want to eat healthy without sacrificing taste. It can be served hot or cold, making it suitable for all seasons and occasions.
It’s an excellent alternative to the classic rice salad or pasta salad and is perfect to take to the beach or even to the office for the lunch break.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 11.3 oz cooked couscous
- 8.5 oz tuna in oil
- 7.1 oz cherry tomatoes
- 8.8 oz peas (frozen)
- 1.35 cups vegetable broth (or hot water)
- to taste salt
Tools
- Pot
- Bowl
- Baking dish
- Knife
- Cutting board
Steps
Bring a pot of slightly salted water to a boil. Add the frozen peas and cook for about 10 minutes until tender. Drain them and place them in a glass baking dish.
In a large bowl, pour the couscous. Add the hot broth, cover the bowl with a lid or a plate, and let it rest for about 5 minutes.
After the time has passed, fluff the couscous with a fork to separate the grains.
Wash the cherry tomatoes and with the help of a knife and cutting board, cut them in half or quarters, depending on their size. Add them to the baking dish with the peas and add the drained tuna.
Add the couscous and mix gently to blend all the ingredients well.
Our couscous with tuna and peas is ready. Enjoy your meal.
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Storage and tips…
Store in the fridge covered with aluminum foil or plastic wrap
You can replace vegetable broth with lightly salted hot water
Consume within 1 day
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FAQ (Questions and Answers)
Can I use whole wheat or kamut couscous?
Certainly! Whole wheat couscous has a more rustic flavor and requires a few more minutes to hydrate. You will need to slightly increase the soaking time (about 10 minutes) and maybe use a little more oil to keep it soft.
Is canned tuna better in water or oil?
Tuna in water is lighter and allows the flavor of the couscous to stand out more. If you choose the one in oil, drain the excess oil well, keeping a little to dress – it can be used as part of the dressing.
Can I prepare it the day before?
Yes, in fact, the taste improves because the ingredients “blend” better. Remove from the refrigerator 15–20 minutes before serving and, if necessary, refresh with a little oil or lemon juice.
