Couscous with tuna and vegetables

Couscous with tuna and vegetables is a versatile and flavorful dish. It works well both as a main course and as an appetizer or second course, perhaps as a lighter variation on a classic couscous. Here’s how to make an Italian version of this dish.

Ingredients

• 200 g of pre-cooked couscous
• 250 ml of vegetable broth or water
• 1 can of tuna in olive oil (about 160 g)
• 1 zucchini
• 1 red bell pepper
• 1 carrot
• 1 small onion
• 1 clove of garlic
• A few black olives (optional)
• Fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• Juice of 1 lemon (optional)

Preparation

1. Prepare the vegetables: wash and dice the zucchini, bell pepper, and carrot into fairly small cubes. Finely chop the onion and garlic.

2. In a pan, heat a little oil and sauté the onion and garlic until they become translucent. Add the diced vegetables and cook until they are tender but still crisp. Season with salt and pepper to taste.

3. Meanwhile, in a large bowl, add the couscous and pour in the hot vegetable broth or boiling water. Cover and let it sit until the liquid is completely absorbed (about 5 minutes). Then fluff it with a fork to prevent any clumps from forming.

4. Add the sautéed vegetables, the drained and flaked tuna, and the sliced olives to the couscous, if you have decided to use them.

5. Dress with a little extra virgin olive oil, adjust salt and pepper if necessary, and if you like, add a bit of lemon juice for a fresh touch.

6. Garnish with freshly chopped parsley before serving.

Fun Fact

Couscous is a traditional North African dish but is also very popular in Italy, especially in Sicily, where a variant with fish is found. The addition of canned tuna, present in many Italian pantries, makes it a practical and quick-to-prepare dish, maintaining a connection with the taste of the sea that goes well with Mediterranean cuisine.