Tuna and White Bean Bowl with Couscous and Romesco Sauce

Name: Tuna and White Bean Bowl with Couscous and Romesco Sauce
Cuisine: Spanish
Ingredients: 1 cup (175 g) couscous; 2 cups (475 ml) hot chicken stock; 2 garlic cloves, minced; 1 can (15½ ounces, or 440 g) white beans, rinsed and drained; 2 cans (5 ounces, or 140 g) tuna, packed in olive oil or water (Drain the tuna if packed in water.); 2 cans (5 ounces, or 140 g) tuna, packed in olive oil or water (Drain the tuna if packed in water.); 1 garlic clove, minced; ½ teaspoon salt; ½ teaspoon pepper; 1 teaspoon olive oil; Juice of 1 lemon; 1 tablespoon (4 g) fresh parsley leaves; ¼ teaspoon smoked paprika; ¼ teaspoon chili flakes, to taste; ½ cup (85 g) green olives; Lemon wedges

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This is a super quick and flavor-loaded bowl that’s a beautiful fusion of Spanish and North African influences. It’s bold and warm, with flaky canned tuna and spiced, smoky white beans over fluffy herb couscous. A no-cook romesco sauce brightens the bowl, while briny green olives add the texture and salty touch needed.

Ingredients

Couscous

1 cup (175 g) couscous
2 cups (475

Europe
Spain
Main course
Mediterranean

Method

Place the couscous in a heat-proof bowl and pour in the hot stock and salt. Cover the bowl with plastic wrap and allow the couscous to steam by absorbing the liquid. Fluff the couscous with a fork when ready (about 7 to 9 minutes), adding the olive oil.
To make the white beans, heat a nonstick skillet over medium-high heat. Add the olive oil and garlic and toss