Couscous with Vegetables and Tuna

Name: Couscous with Vegetables and Tuna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Couscous 1 ½ cup; Water 1 ¼ cup; Extra virgin olive oil 1 spoonful; Fine salt 1 pinch; Red peppers 1; Zucchini 1; Carrots 1; Tuna in oil (drained weight) 7 oz; Precooked red beans (drained weight) ½ cup; Radishes 5; Soy sauce 1.3 tbsp; Parsley to taste; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Extra virgin olive oil to taste; Parsley to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Fresh and colorful, the couscous with vegetables and tuna is a perfect first course when you're in the mood for something light and tasty, which can be prepared in no time! The canned tuna and red beans, a tried and tested pair, are combined with a mix of peppers, zucchini, carrots, and radishes that are sautéed to maintain a crunchy texture. The special touch is given by the soy sauce, which ties everything together with an original and delicately tasty nuance.

Couscous is an ideal dish to serve cold for a quick lunch or a light dinner. It can also be prepared in advance and left to rest in the fridge: in fact, with a few hours of rest, the flavors meld better and your couscous with vegetables and tuna will become even tastier!

If you love couscous, also try these fantastic recipes with couscous:

Couscous with tuna and zucchini
Couscous with vegetables
Italian-style couscous
Couscous with seafood
Moroccan couscous

INGREDIENTS

For the Couscous: Couscous 1 ½ cup (250 g); Water 1 ¼ cup (300 g); Extra virgin olive oil 1 spoonful; Fine salt 1 pinch

For the Dressing: Red peppers 1; Zucchini 1; Carrots 1; Tuna in oil 7 oz (200 g) - (drained weight); Precooked red beans ½ cup (100 g) - (drained weight); Radishes 5; Soy sauce 1.3 tbsp (20 g); Parsley to taste; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

To Complete: Extra virgin olive oil to taste; Parsley to taste

Preparation

How to prepare Couscous with Vegetables and Tuna

To prepare the couscous with vegetables and tuna, first pour the water into a saucepan, add the salt 1 and the oil 2, and bring to a boil. Place the couscous in a baking dish or a large plate and pour the boiling water over it 3.

Cover with plastic wrap 4 and let it rest for 2 minutes. Check the couscous package for the amount of water to use and the resting time. Once the necessary time has passed, fluff the couscous with a fork 5 and set aside. Move on to the vegetables: remove the stem, seeds, and inner ribs of the pepper, then cut it into strips, and then into small cubes 6.

Do the same with the zucchini 7 and carrots 8. Thinly slice the radishes using a mandoline 9.

In a pan, heat a drizzle of oil, add the carrots 10, and cook for 4 minutes over medium heat. Then add the peppers 11 and zucchini 12.

Adjust the salt 13 and continue cooking for about 10-15 minutes. Off the heat, add the red beans 14 and the tuna 15.

Mix well, breaking up the tuna with a spoon 16. Season with soy sauce 17 and mix again. At this point, you can dress the couscous 18.

Combine everything well 19 and finish with the raw radishes 20 and chopped parsley 21.

Plate and garnish with a drizzle of oil 22 and more chopped parsley 23. Your couscous with vegetables and tuna is ready to enjoy 24!

Storage

The couscous with vegetables and tuna can be stored in the refrigerator, in an airtight container, for up to 2 days.

Advice

If you prefer, you can replace the tuna with canned mackerel, grilled salmon, or sautéed shrimp.

Vary the vegetables using whatever is in season!

For the translation of some texts, artificial intelligence tools may have been used.