Couscous with tuna and vegetables is a light and tasty main course. It can be served hot or cold. Perfect in any season, with a little imagination you can vary the vegetables according to the season and replace the tuna with salmon, shrimp, chicken, or any other meat for a different dish every time. For this preparation, I used pre-cooked couscous. It’s ready in only 5 minutes!!!
If you’re looking for a tasty alternative to pasta, also try
- Difficulty: Very Easy
- Cost: Very Low Cost
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10 oz raw couscous
- 1 1/3 cups vegetable broth
- 1 potato
- 1 carrot
- Half zucchini
- 1/3 cup frozen peas
- 8.5 oz canned tuna in oil
Tools
- Pot
- Bowl
- Spatulas
Steps
Preparing this delicious dish is really easy and quick.
We begin by peeling the potato and carrot, washing them, and cutting them into cubes.
Do the same with the zucchini and cook it for about 15 minutes in a small pot with salted water along with the peas and the other vegetables.
Once cooked, strain them and set them aside to cool.
Meanwhile, place the couscous in a glass or ceramic bowl and pour the hot broth over it. Stir and let it rest for 5 minutes.
After this time, fluff it with a fork.
Add the vegetables, drained tuna, and gently mix with a silicone spatula.
Our couscous with tuna and vegetables is ready.
Serve in individual cocottes garnishing with a few fresh mint or basil leaves.
Storage and tips …
Store in the fridge in an airtight container
You can serve it either hot or cold
Consume within 2/3 days
For a tastier version, you can add black olives and Tropea red onion
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
