Couscous with tuna, beans, and zucchini flowers is a hearty and tasty main dish, suitable for both lunch and dinner. It is enjoyed cold and can be prepared in advance so the flavors blend together when stored in the fridge. It can be customized with anything we like or already have at home. Couscous with tuna, beans, and zucchini flowers is a quick and easy dish to prepare, perfect for a picnic or as a work lunch.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.5 cups pre-cooked couscous
- 1 cup water
- 1.25 cups cooked beans
- 6 oz tuna in oil
- 10 zucchini flowers (or squash blossoms)
- 1 stalk fresh spring onion
- to taste extra virgin olive oil
- to taste fine salt
- 1 lemon
- 20 pitted green olives
Steps
1) Cook the couscous according to the instructions on the package. Turn off the heat and let it rest for a few minutes.
2) Wash the zucchini flowers, remove the stems, external filaments, and internal pistils.
3) Place the couscous in a large bowl and fluff it well with a fork. Once done, start adding the grated zest and juice of the lemon (well washed), the beans, the tuna thoroughly drained of oil, the pitted and roughly chopped olives, the zucchini flowers broken up with hands, the finely chopped spring onion stalk, and finally, adjust with salt and oil.
4) Mix all the ingredients well, cover, and refrigerate until ready to serve. It’s delicious right away, but the longer it rests, the more the couscous absorbs the flavors.
That’s it. Couscous with tuna, beans, and zucchini flowers is the ideal dish to take with you to the beach because it is practical, complete, tasty, yet very light.
