Give that tuna its due when you mix it with whole-wheat couscous, lemon and fresh spinach. This recipe makes a big batch, so save the leftovers for lunch.
You will need:
To cook the couscous, bring 1 C water to a rolling boil. Add 1 tbsp olive oil and a sprinkle of kosher salt, then pour in the couscous. Cover the pot with a lid and remove from heat. Let couscous sit covered for 5 minutes, then fluff with a fork.
In a large mixing bowl, combine the tuna with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, the lemon juice, red pepper flakes to taste (if using), olives, cheese and herbs. Toss until well combined, then stir in the couscous. Toss with spinach or other greens just before eating.