I love loads of fresh herbs, which are both flavourful and packed with nutrients. This salad is for those who love big flavours, too. You could easily use small prawns or tinned red salmon instead of the tuna.
In a medium saucepan over medium heat, heat the 1/2 tbsp olive oil and add the Israeli couscous. Toast the couscous lightly till it has taken a light brown colour, about 4 to 5 minutes. Slowly add 350ml boiling water from the kettle. Cover and turn the heat down to med low and simmer for about 10 minutes until the Israeli couscous has absorbed the water and is tender.
Meanwhile, prepare the remaining ingredients and add to a large mixing bowl.
Once the couscous is ready, drain any excess water, then immediately add to the mixing bowl and toss with the herb and tuna mixture. Enjoy warm or at room temperature.