Cous Cous with Tuna and Veggies | Philadelphia Food Show

copyright 2014 Maria Liberati/Art of Living, PrimaMedia,Inc.
“Couscous, the food so nice, they named it twice”
from the film Pineapple Express

What better way to enjoy great food and discover new dishes and new and not so new  local venues than to attend this year’s Philadelphia Food Show at the Valley Forge convention Center.
This year my booth will be a pop-up sampling booth of recipes from my books along with book signings.
I am really honored to be part of this year’s event  I will be signing copies of my latest book and sampling  some delicious recipes with one or more   couscous dishes to share for tasting!
Please stop by and say Hi!
Cous Cous with Tuna and Veggies
1/2 cup couscous
4 cups vegetable broth
1 zucchini
1 can of tuna
4 roasted peppers (from Roland Foods)
1 tablespoon extra virgin olive oil
2 ounces small cherry or grape tomatoes
small handful mint or fresh basil leaves
Measure couscous and place in bowl. Cut zucchini into long sticks. Place olive oil in saute pan and saute zucchini sticks till golden. Set aside.
Bring vegetable broth to a boil and place  into couscous. Stir until couscous is puffy, add in a pat of butter and stir. Continue stirring till most liquid has ben absorbed by couscous. Separate couscous with a fork.
Flake tune in separate dish. Add into couscous. Place in cheery or grape tomatoes that have been cut in half. Add in zucchini and incorporate into couscous.
Garnish the plate with mint and basil…
And if you are in the Philadelphia  area on Friday, October 17-Sunday October 19 stop by my pop=up restaurant  and book signing  at the Philadelphia Food Show and join us for great food, and fun!.See you there!
For more great recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition at www.marialiberati.com