Tuna Salad with Couscous | Marine Stewardship Council

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)
• ½ cup cider vinegar
• ¼ cup grapeseed oil
• 1 tbsp lemon juice
• 2 tbsp orange blossom honey
• Salt and pepper