Easy, Yummy Hostel Dinners: Tuna Couscous Bowl

This is super easy to make and I love the sourness of the capers with the tuna.

Since I like to cook each night, I buy ingredients for 4 meals, but split it up so I’m just cooking a single serving each night. To cook for 2, double the recipe. To cook for 4 (or to make your shopping list for 4 nights), just quadruple the ingredients.

To make 1 serving:

• 1 can tuna
• 8-10 cherry tomatoes
• 1/2 small zucchini
• 1 tablespoon of capers
• 1/2 cup dry couscous
• salt/pepper
• oil for cooking
• optional: 1/4 cup feta cheese

Tools

• cutting board
• knife
• sauté pan
• small pot
• 1/2 cup measure

Slice the zucchini into half moons and saute in a pan with some oil until soft and has some color. In the meantime, bring a small pot to boil with just over 1/2 cup of water. When it’s boiling, turn off the heat but leave the pot on the burner. Add the couscous and put the lid on. Let sit 5 minutes. (If it’s pearl couscous, the cooking is a little different. Follow the instructions on the box.)

Open the tuna and slice the cherry tomatoes in half. Then add them to the saute pan with the zucchini. Also add the capers. You’re not cooking any of these items, just warming them up.

Dump the couscous in a bowl, add the tuna and veggie mixture. Top with feta cheese, if desired.