Herbed tuna and israeli couscous salad with cumin, coriander and citrus

Delight your taste buds with a flavorful herbed tuna and Israeli couscous salad. Infused with cumin, coriander, and zesty citrus notes.

Ingredients:

• 1 cup loosely packed cilantro leaves, washed and thoroughly dried
• 1 cup loosely packed Italian parsley leaves, washed and thoroughly dried
• 2 teaspoons whole cumin seed
• 1 teaspoon whole coriander seed
• 1/2-1 teaspoons cayenne pepper (if you are not a fan of spice, start with 1/4 t or omit completely)
• 1/3 cup extra virgin olive oil
• 1/2 juicy sweet orange
• 1 250g (8.81 oz) can Ortiz Bonito white tuna
• 2 cups Israeli couscous
• 2 1/2 cups water
• kosher salt
• 2-3 tablespoons minced preserved lemon, rinsed, pulp and pith removed
• 1 tablespoon lemon juice

Instructions:

1. Chop your herbs roughly and place them in a bowl.
2. Toast cumin and coriander seed in a dry pan over medium heat until they release a fragrant aroma, stirring the pan continuously to avoid burning. Transfer all the whole spices to a mortar and pestle. Turn off the heat, but keep the pan on the burner. Carefully pour olive oil into the hot pan (be cautious of splattering).
3. Grind the whole spices into a fine powder. Move the hot oil to a large serving bowl, then add the ground spices and cayenne pepper. Set the bowl aside.
4. In a small saucepan, heat water with a pinch of salt and cover it. Once the water boils, add Israeli couscous and cook for 8-10 minutes until it softens and absorbs all the liquid. Drain the couscous in a colander and shake off any excess water.
5. Open the can of tuna and pour out most of the oil. Using a fork, mix the tuna into the bowl with the spiced oil.
6. Slice the orange in half and squeeze a quarter of it into the tuna mixture, saving the rest of the quarter.
7. Gently fold the couscous into the bowl using a spatula. Add the chopped herbs next. Squeeze the remaining quarter of the orange over the salad and mix it in. Include the preserved lemon and lemon juice, and fold it all together.
8. Taste the salad and adjust the seasonings as needed. You can add the remaining tablespoon of preserved lemon if desired. Cover the bowl and refrigerate to let the flavors blend. Before serving, allow the salad to come to room temperature and give it a final mix. Enjoy. Note: This salad can be prepared a day in advance.

Summary:

• Calories: 2351 kcal
• Fat: 84 g
• Protein: 108 g
• Carbs: 288 g
• Potassium: 1889 mg
• Magnesium: 308 mg