Spicy tuna couscous with Cherry Tomatoes is fresh and easy to make the first course, ideal for the hot spring and summer period. For this recipe I used instant couscous which is easily found in all supermarkets … just add hot water, wait 5 minutes, shell with a fork and the couscous is ready!
Today I decided to embellish couscous with tuna in oil and cherry tomatoes, a simple combination that everyone always likes. To then give a note of perfume, I seasoned everything with an aromatic mince of basil and mint, a real delight! Once ready, keep the couscous in the fridge to make it flavour well. When you are hungry, just take it out and lunch is served! This recipe is also perfect to be put in the schiscetta and to be consumed during a lunch break at work or at university. Write to me in the comments if you will try this couscous and if you liked it … but I’m sure it will conquer you!
Preparation time 10 min
Ready in 10 min
INGREDIENTS FOR SPICY TUNA COUSCOUS
250 g instant couscous (raw weight)
200 g tuna in oil (drained weight)
150 g cherry tomatoes
150 g mozzarella peanuts (Bocconcini Fresh Mozzarella Balls Antipasto)
70 g green olives (black is also good)
Salt and Pepper To Taste.
Olive oil to taste
Preparation of Spicy Tuna Couscous
Prepare the instant couscous. Heat the water needed to bring 250g of instant couscous to the boil (I used 280 ml). Check the recommended dose of water on your pack of instant couscous as it differs according to the manufacturer. Pour the boiling water into a large bowl, salt to taste and pour a drizzle of olive oil, then mix quickly. Now pour the couscous, mix again, then cover the bowl and let the couscous swell for 5 minutes. After the rest time, shell the couscous well with the prongs of a fork until all possible lumps are eliminated. Let the couscous cool before proceeding with the recipe.
Finely chop a handful of basil leaves with a crescent moon together with mint leaves, then pour the mince into the couscous bowl along with another drizzle of oil. Mix the couscous carefully until the herbs are evenly distributed. Now add all the other ingredients of the recipe, then the drained tuna, the green olives, the mozzarella peanuts and finally the cherry tomatoes cut in half. Add a pinch of salt to the cherry tomatoes, pepper to your taste, then mix the couscous carefully until the ingredients are evenly distributed. Now cover the bowl with plastic wrap and let the couscous rest in the fridge for a couple of hours to make it flavor well.
Here is the cold couscous with tuna and cherry tomatoes served on the table! This recipe behaves a bit like a rice salad, so spicy tuna couscous can be kept in the fridge for 2-3 days, always ready to be enjoyed!