Ingredients
1 can MSC certified tuna (broken into chunks)
¾ cup uncooked couscous
1 cup vegetable broth
¼ tsp salt
2 tsp grapeseed oil
½ red bell pepper (medium diced)
3 oz seeded red Kalamata olives
3 oz seeded green olives
2 tbsp Italian parsley (roughly chopped)
1 heirloom beefsteak tomato (medium diced)
½ hot house cucumber (medium diced)
3 preserved grape leaves (layer leaves, roll them tightly and "chiffonade"- cut into thin strips)
Dressing Ingredients:
½ cup cider vinegar
¼ cup grapeseed oil
1 tbsp lemon juice
2 tbsp orange blossom honey
Salt and pepper
Method
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To make the couscous, add vegetable broth and grapeseed oil to a small saucepan; bring to a boil. Stir in the couscous, cover, and remove from heat. Let stand for five minutes, then fluff with fork, and set aside to cool.
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To make the dressing, combine all dressing ingredients in a small glass bowl and incorporate thoroughly. Season with salt and pepper to taste.
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Plate by folding together the couscous, vegetables and desired amount of dressing in a large bowl and fluff. Add the flakey chunks of tuna on top of a bed of couscous salad and drizzle remaining dressing over salad and tuna. Garnish with fresh lime wedges, a sprinkle of parsley and fresh-cracked black pepper.
