Couscous tuna and zucchini

Here is a simple and tasty recipe for preparing couscous with tuna and zucchini, with an Italian twist.

Ingredients

• 200 g of pre-cooked couscous
• 250 ml of water or vegetable broth
• 2 medium zucchinis
• 160 g of canned tuna in oil
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper
• Chopped fresh parsley (optional)
• Lemon (optional)
• Chili pepper (optional)

Preparation

1. Start with the preparation of the zucchinis. Wash them, cut them into fairly small cubes, and set aside.

2. In a pan, heat a drizzle of extra virgin olive oil and add a garlic clove cut in half or chopped, depending on your preference. If you like a spicy touch, you can also add some chili pepper.

3. Add the diced zucchini to the pan, salt them, and cook over medium heat, stirring occasionally, until they are tender but still slightly crunchy.

4. Meanwhile, bring the water or vegetable broth to a boil in another pot. Once boiling, turn off the heat and pour in the couscous. Cover with a lid and let it rest for about 4-5 minutes, or until it has absorbed all the liquid.

5. Drain the tuna oil and flake the pieces with a fork.

6. When the couscous is ready, fluff it with a fork to prevent lumps, then add a drizzle of extra virgin olive oil and mix.

7. Combine the tuna and the cooked zucchini with the couscous, and gently stir to blend the flavors.

8. Adjust with salt and pepper and, if desired, add some chopped fresh parsley and a little lemon juice for a note of freshness.

9. Serve the couscous with tuna and zucchini warm or at room temperature, according to your preferences.

Curiosity

Couscous is a very versatile dish and represents an ideal base for many ingredients. The variant with tuna and zucchini is an excellent choice for a complete and light meal. Originally from North Africa, couscous is also very popular in Italy, especially in Sicily, where the Arab culinary influences are particularly evident.