My version of couscous with tuna and baby carrots, but couscous is widely used in Algeria, Morocco, Libya, and Tunisia and can be seasoned with meat, fish, and vegetables.
It is generally used as a main dish and is very popular here in Italy in some cities of Sicily.
The dish I propose is entirely my own version and is consumed mainly cold, perhaps on summer days, and can thus be prepared in advance to be taken to the beach as if it were a rice salad.
If you like couscous, you must try my version, which is also very quick and truly excellent during the summer period, and you can prepare it in advance… let me know what you think!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Try my recipe, and you’ll see!
Approx. 460 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cuisine: International
- Seasonality: All seasons
Ingredients for Couscous with Tuna and Baby Carrots
- 1 1/2 cups Pre-cooked Couscous
- 4 tablespoons Extra virgin olive oil
- 9 oz Canned tuna in oil, well-drained
- 1/3 cup Pickled julienne-cut baby carrots, drained
- to taste Salt
- to taste Pepper
- 1 oz Onion
Preparation of Couscous with Tuna and Baby Carrots
Place the couscous in a bowl, cover it with very hot water, and leave it covered until the couscous absorbs the water.
Once the couscous has absorbed the water, add the extra virgin olive oil and fluff it with a fork, mixing well.
Then add the salt, pepper, drained tuna, drained and chopped baby carrots, thinly sliced onion, and continue to mix well.
Put it in the fridge for about an hour, plate, and serve cold.
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