Harissa Couscous Tuna Salad

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons harissa paste
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground cumin
• ¼ teaspoon fine sea salt
• 1 cup pearl couscous
• 1 (15-ounce) can chickpeas, drained
• 2 roasted red bell peppers from a jar, drained and chopped
• 2 (5-ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
• ½ cup fresh cilantro leaves

Directions

1. Whisk together the olive oil, harissa, lemon juice, cumin and salt in a small bowl.
2. Cook the couscous in a medium saucepan of boiling water until al dente, about 10-12 minutes. Drain and transfer to a serving bowl.
3. Add the chickpeas, roasted red bell pepper, Genova Yellowfin Tuna and cilantro. Pour the harissa mixture over, toss gently and serve.