The couscous with tuna and zucchini is an excellent first course, perfect to serve to the couscous lovers but also for those looking for alternatives to classic pasta or rice dishes.
The preparation is very simple but what you get is a fantastic and tasty dish.
- 250 g couscous
- 3 courgettes
- 160 g can tuna
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
- tomatoes to taste
- 1 clove of garlic
Start with the zucchini. Deprive them of the two ends, wash and then cut into cubes or into small strips, depending on the final effect you want to give to your plate.
Take a large frying pan, heat up extra virgin olive oil and add a clove of garlic, leaving it whole so as to remove it later. Add the zucchini, season with salt and pepper and cook for a few minutes until the zucchini starts to soften.
Therefore prepare the couscous. Put the water in a pot and when it starts to boil pour the couscous and a tablespoon of extra virgin olive oil. Let the couscous rest so as to make it swell perfectly and in the meantime drain the tuna, in order to be then joined to the rest of the ingredients.
Once the couscous is perfectly inflated, grind it with a fork and add it to the courgettes and tuna. Season with salt and pepper and add some tomato cubes.
The couscous with tuna and zucchini is then ready to be served to your guests.
Store the couscous with tuna and zucchini for one day in an airtight container.
If you want to enrich the flavor of your couscous add other spices or other vegetables, such as green beans. The final result will still be excellent.