Cous Cous freddo con Filetti di Tonno, rucola e pomodorini

1. Wash the cherry tomatoes and cut them in half. Wash the arugula as well and chop it coarsely.
2. Bring the water to a boil with a pinch of salt. Turn off the heat, pour in the couscous, add a drizzle of extra virgin olive oil, cover, and let it rest for the time indicated on the package. Once ready, gently fluff it with a fork and let it cool completely.
3. Meanwhile, prepare the dressing by whisking together the extra virgin olive oil, the crushed garlic clove, and the grated lemon zest in a bowl.
4. Transfer the couscous to a large bowl, dress it with the flavored oil, and toss to combine. Add the Rizzoli Tuna Fillets in Extra Virgin Olive Oil, the arugula, and the cherry tomatoes. Finish with a drizzle of extra virgin olive oil, toss gently, and let it rest in the refrigerator for at least an hour before serving.

Variations and Tips

• For an even fresher version, add a few mint or basil leaves.
• As an alternative to cherry tomatoes, you can use diced beefsteak tomatoes.
• To keep the arugula fresh and crisp, add it only after the couscous has cooled completely.

Storage

: Store couscous in the refrigerator, in an airtight container, for up to 2 days.

Serve it cold or at room temperature, remembering to take it out of the refrigerator about 15 minutes beforehand and to add a drizzle of extra virgin olive oil to bring out the flavor.

This recipe was prepared for us by Barbara Benatti in collaboration with GialloZafferano.