We’re big on #meatlessmonday in my house, which is usually vegan (falafel! refried bean tacos! Smashed impossible burgers!) but going Pescatarian works too and I’m a tuna gal all the way.
This Couscousotto has all the risotto feels, inspired by Israeli-style tuna salad. Makes a great lunch or light dinner with a side of salad.
To view the reel on Instagram click here.
Tuna Couscousotto
1 can tuna packed in olive oil
8.8oz Ptitim or Israeli couscous
1 cup marinara sauce
1-2 tbsp harissa
2 cups vegetable stock
2 tbsp capers
1/2 tsp lemon zest
1 tsp lemon juice
Salt and pepper, to taste
Fresh parsley, for finishing (I didn’t have but I would use it if I did!)
Method:
Drain the olive oil from the tuna into a sauté pan. Add the couscous and sauté until toasted. Add marinara, harissa and stock, bring to a simmer. Add tuna and capers, lemon zest and juice, salt and pepper. Continue to simmer, uncovered, over low heat until creamy and the couscous is cooked through, 10-15 minutes.
Related Recipes:
Lemony Hawaij Chicken Couscous Soup
Couscous Stuffed Capons
Israeli Couscous With Beef
Hawaij Couscous