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Couscous with zucchini and tuna, a first course full of flavor

couscous with zucchini and tuna

Of all the quick and easy recipes there is one we love, that of couscous with zucchini and tuna, perfect to be enjoyed cold.

If you are looking for a light but at the same time very tasty recipe we recommend you try our couscous with zucchini and tuna. Perfect for the hot season (it is really ideal to be enjoyed under an umbrella), it is prepared in a very short time , thanks to the very short cooking times of the couscous.

This ingredient widely used in Sicilian cuisine and widespread in different areas of the Middle East, is sold pre-cooked and to make it ready for use, simply rehydrate it in boiling water. In the meantime, you can dedicate yourself to cooking zucchini even faster to obtain a simple but at the same time tasteful first course.

couscous with zucchini and tuna
couscous with zucchini and tuna

How to prepare the recipe for couscous with zucchini and tuna

  1. First, put the couscous in a bowl together with half a teaspoon of coarse salt. Cover it with double its volume of boiling water and close the bowl with a lid or plate. Let it soak in the water for 10 minutes.
  2. In the meantime, wash the courgettes, remove the ends and cut them lengthwise into quarters, cut them into chunks. Cook them in a pan with a drizzle of oil and a clove of garlic for 10 minutes, until tender. Finally, season with salt.
  3. When the couscous has absorbed all the water, shell it with a fork , add the courgettes and the tuna, draining it approximately. We will use its oil to make the dish even tastier.
  4. Finish your couscous by perfuming with chopped mint and parsley, a grating of lemon zest and a splash of lemon juice. Mix well and let it rest in the refrigerator for a couple of hours before serving.

If you love recipes with couscous, we invite you to try the one with grilled vegetables and feta too: it’s really delicious! Alternatively, you can make a small change to this recipe to prepare couscous with zucchini, tuna and tomatoes. Just add 200 g of cherry tomatoes to the cooked couscous and replace the mint and parsley with oregano for a dish with even more Mediterranean flavors.


The couscous salad with tuna and zucchini can be kept in the refrigerator for 2-3 days in an airtight container.

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