• Richard Costes

Mediterranean Couscous with Tuna and Pepperoncini

(Cooking for 2.)

TIPS: This took me FIFTEEN minutes to make. This is going on my "post-rehearsal" list for quick and easy meals to cook when Im doing theatre and don't get back home until 11 at night.


  • 1/2 cup chicken broth (or water)

  • 3/4 cup of couscous

  • salt and pepper

  • 1 5-oz can of tuna (I prefer oil packed)

  • 1/2 pint of cherry tomatoes (cut in half)

  • 1/4 cup of sliced pepperoncini

  • 1/6 cup of chopped parsley

  • 1/8 cup of capers

  • extra virgin olive oil


  1. Bring the chicken broth to a boil and remove from heat

  2. Add couscous and cover, let sit for 10 minutes while you do the rest

  3. In a medium bowl - toss the tuna, tomatoes, pepperoncini, parsley, and capers together

  4. Fluff the couscous with a fork when done and season with salt and pepper

  5. Add to serving plate, drizzle a little olive oil over it and then top with the tuna mixture

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