The couscous with tuna and olives with lemon, basil, and mint is a fresh, quick, tasty, and no-cook summer dish. At lunchtime, I really don’t feel like spending too much time at the stove with this heat, couscous is one of my best allies! I now prepare it in many ways, it satisfies much more than pasta, and I find it much more practical and appetizing compared to pasta in the summer. This time I tried it with two ingredients that go perfectly together, olives and tuna. What a delight! Couscous with tuna and olives is very tasty, fresh, and fragrant, ready in 5 minutes, zero pots and zero oven to prepare, it’s great for a quick lunch, ideal to take to the beach, park, or office, perfect not only as a first course but also as an appetizer or for an aperitif!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 1 cup precooked couscous
- 7 oz water
- 5 oz canned tuna in oil (drained weight)
- 1.75 oz olives
- 2 tbsps extra virgin olive oil
- 1 sprig mint
- 1 sprig basil
- 1 lemon juice
- as needed salt
- as needed black pepper
Steps
● Couscous with tuna and olives is super easy and quick to prepare. First, place the precooked couscous in a bowl and pour hot slightly salted water over it, cover with a plate and let it rest for 5 minutes. The couscous will absorb all the water, “cooking” itself.
● Meanwhile, cut the pitted olives into small pieces. After the resting time, fluff the couscous with a fork and season it with oil, lemon juice, black pepper, chopped mint, and basil, and give it a good mix. Then add the drained tuna and olives, and mix all the ingredients well.
● Couscous with tuna and olives is ready; you can also enjoy it immediately, but I recommend letting it rest in the fridge for at least 30 minutes, so it cools down and flavors well.
Notes:
Couscous with tuna and olives can be stored in the fridge for a couple of days. You can use either black or green olives, I used both. To make the cold couscous even tastier and more fragrant, you can add grated lemon zest or lemon cut into tiny pieces.
Other couscous recipes HERE
