Cold Couscous with Tuna and Chickpeas: a great cold dish to prepare in no time. Just mix the couscous with hot water, no need to cook anything, and lunch is ready.
I love couscous, I often prepare it precisely because of its quick preparation, I’ve tried it with many toppings and I must say it’s always good, both hot, in the winter version, and cold in the summer season. You can prepare this dish in advance and store it in the fridge for the next day, it will still be good.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 cup precooked couscous
- 1 cup water
- 1 cup canned chickpeas
- 9 oz tuna in oil
- 3.5 oz pickled salad
- parsley
- extra virgin olive oil
- 2 pinches salt
How to prepare Cold Couscous with Tuna and Chickpeas
Place the couscous in a large bowl, add the indicated amount of boiling water, and cover with a plate for 5 minutes. This way, the steam will rehydrate the couscous. After this time, add a drizzle of oil, the salt, and fluff the couscous with a fork.
Once cooled, add both the chickpeas and the drained vegetable salad and tuna.
Add a drizzle of oil, chopped parsley, and adjust the salt if necessary. Mix and put in the fridge for an hour to cool well before serving.
Storage
You can store the couscous in the fridge, closed in an airtight container, for 2-3 days.
