Couscous can be found in three different formats: large, medium and small beans. The larger format is also the least used, the medium format is the most common and is used with meat, fish or vegetables, the smaller format is used as a base for desserts. Depending on the preparation it can be enjoyed both cold and hot.
- Add 300 ml of hot water or broth, cover with a film and allow the liquid to absorb.
- Meanwhile, in another bowl, cut the tomatoes, add the tuna and season with oil, salt, pepper and basil to taste.
- Take the couscous, if it has already absorbed all the liquid, break the grains with a fork, add the tomatoes and the olives.
- Mix and serve.
Advices:
Couscous should not be cooked like a cereal, so it should not be cooked in boiling salted water.
The amount of water or broth with which to wet the couscous must not exceed the ratio 1:1
After having wet your couscous with hot water or broth, cover the bowl where you placed the couscous and wait for it to finish absorbing the water before starting to break the grains formed with a fork.
The couscous will absorb the liquids and flavors with which they are seasoned, be careful not to overdo the oil.
For this same reason, do not use salt, it should not be added to couscous.
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