Cous cous with tuna and vegetables

Just a few ingredients are enough to create a fresh, no-cook first course, ideal for trips out of town. Here's the tuna and vegetable couscous!

Couscous is one of those ingredients that not everyone agrees with. Many people consider it too exotic for their tastes without perhaps knowing that in reality it is nothing more than durum wheat semolina , the same used for pasta. So, couscous with tuna and vegetables is nothing that special, on the contrary! Excellent served as a single dish, it is perfect to enjoy cold in summer.

As always, you can choose your favorite vegetables based on those available in season. We opted for courgettes and cherry tomatoes but also green light for aubergines, peppers, cucumbers and much more. In all cases you will get a healthy dish perfect for trips out of town and lunches on the beach.

How to prepare tuna and vegetable couscous

1. Start by preparing the couscous. Place it in a bowl with a pinch of salt and cover it with boiling water. Close with a plate and leave to rest for 5 minutes.
2. In the meantime, focus on the vegetables. You can leave them raw or sauté them in the pan, the choice is yours. We cut the courgettes into chunks and cooked them for 10 minutes with a drizzle of oil, a clove of garlic, chopped onion and a pinch of salt.
3. While the cherry tomatoes, after washing them, we cut them into quarters and left them raw.
4. Combine all the vegetables in a large bowl (removing the garlic), add the tuna without draining it completely and, once the couscous has absorbed all the water, fluff it up with a fork. Transfer it to the other bowl and mix well, flavoring with a few basil leaves torn into pieces with your hands.

Similarly you can prepare couscous with tuna and courgettes , excellent both hot and cold.

And here is the video recipe for perfectly preparing pre-cooked couscous , ready to be seasoned as you prefer:

storage

The beauty of couscous, whatever seasoning you decide to use, is that the longer it rests, the better it is. So, 2-3 days in the refrigerator will only concentrate the flavors of this dish. However, the advice is to bring it back to room temperature before consuming it.

Read also

Cold couscous: here's how to prepare it (and 10 ideas for seasoning it)