1¼ cups couscous
¾ teaspoon kosher salt
Accompaniments:
Two 5-ounce cans oil packed tuna
1 pint cherry tomatoes, halved
½ cup sliced pepperoncini
⅓ cup chopped fresh parsley
¼ cup capers
Extra-virgin olive oil, for serving
Make the Couscous: In a small pot, bring the broth or water to a boil over medium heat. Remove the pot from the heat, stir in the couscous and cover the pot. Let sit for 10 minutes. Make the Accompaniments: Meanwhile, in a medium bowl, toss together the tuna, tomatoes, pepperoncini, parsley and capers. Fluff the couscous with a fork, season with salt and pepper, and drizzle with olive oil. Top the couscous with the tuna mixture and serve with lemon wedges.