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
- 15 oz. can chickpeas, drained
- 2 roasted red bell peppers from a jar, drained and chopped
- 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
- ½ cup fresh cilantro leaves
Description
- Whisk together the olive oil, harissa, lemon juice, cumin and salt in a small bowl.
- Cook the couscous in a medium saucepan of boiling water until al dente, about 10-12 minutes. Drain and transfer to a serving bowl.
- Add the chickpeas, roasted red bell pepper, Genova Yellowfin Tuna and cilantro. Pour the harissa mixture over, toss gently and serve.
