Cous cous with tuna

I can guide you in preparing Couscous with tuna, a simple dish that combines Mediterranean flavors. Here is the recipe:

Ingredients

• 250 g of couscous
• 300 ml of vegetable broth or water
• 200 g of canned tuna, drained
• 1 small onion, finely chopped
• 2 ripe tomatoes, cut into cubes
• 1 cucumber, cut into cubes
• The juice of 1 lemon
• 2 tablespoons of extra virgin olive oil
• A pinch of salt
• Fresh chopped parsley, to taste
• Pitted black olives, to taste (optional)
• Chili powder or one fresh chili, finely chopped (optional)

Preparation

1. Pour the couscous into a large bowl and add a drizzle of extra virgin olive oil.

2. Heat the vegetable broth or water in a small pot. When it begins to boil, pour it over the couscous. Make sure the liquid completely covers the couscous and exceeds it by about a finger’s width.

3. Cover the bowl with a lid or a plate and let it rest for about 5 minutes until the couscous has absorbed all the liquid.

4. With a fork, fluff the couscous to prevent any lumps from forming. Let it cool down a bit.

5. In a pan with a drizzle of oil, lightly fry the chopped onion until it becomes transparent.

6. In a large bowl, combine the cooled couscous with the drained tuna, sautéed onion, tomatoes, cucumber and mix well.

7. Dress everything with lemon juice, add parsley, olives, and chili (if using), and stir.

8. Taste and adjust the salt if necessary. Let the seasoned couscous rest for at least half an hour to allow the flavors to blend.

9. Before serving, give one final stir and if desired, garnish with additional fresh herbs or lemon wedges.

Couscous with tuna is a versatile and cold dish that is great for a picnic or as a light meal on summer days. You can also pair it with a glass of fresh white wine, like Vermentino or Sauvignon, to enhance the flavors.