Tuna Couscous Salad
By: Chef Emerald Coleman
1. Bring the water to a boil. Stir in the couscous and 1 tablespoon of oil. Cover and remove from the heat. Let stand until the couscous has completely absorbed the liquid and is tender, about 10 minutes.
2. Transfer the couscous to a large bowl. Fluff it up with a fork.
3. Add the onion, cucumber, tomatoes, olives, tuna, parsley, lemon juice and the remaining oil.
4. Toss well and season with salt and pepper. Serve with pita bread.