Herbed Israeli Couscous with Tuna and Preserved Lemon

I was attracted to this recipe as I had preserved lemon  and needed to use up 10 oz. of cherry tomatoes.  It was so good.  Unlike yesterday this was delicious.  The recipe says serves 4, we are getting 6 servings.  I changed up the the tuna.  I used 2 water packed canned turn instead of the tuna in oil.

Ingredients:

1 C Israeli couscous ( also called Pearl)

10 oz. cherry tomatoes, halved or quartered

2 (6-7 oz.) jars turn fillets in olive oil drained and flaked (I used 2 ( 5.4 oz.) cans water packed tuna.)

1/2 C loosely packed chopped fresh mint

1/4 C lovely packed chopped fresh flat-leaf parsley

3 scallions, thinly sliced

1/4 C chopped preserved lemon + 2 T liquid from the jar

1/4 C EVOO

2 medium garlic cloves, minced

Sea salt and black pepper

Directions:

1. Prepare the couscous according to package directions.  Transfer to a large bowl, and toss with the tomatoes, tuna, mint, parsley and scallions.  
2. In a small bowl, combine the preserved lemon+ liquid, oil, and garlic.  Drizzle the dressing over the couscous, season with 1/4 t each slat and pepper, and toss to combine.  (Knowing that preserved lemon has a lot of salt, I tasted and determined we did not need the extra 1/2 t salt; just added pepper.)
3. Transfer the couscous to a large platter, and top with remaining jar of tuna and more pepper to taste. (I left it in the bowl and mixed all the tuna in the couscous.)