Herbed Tuna And Israeli Couscous Salad With Cumin, Coriander And Citrus

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   ["Rough chop your herbs and place in a bowl.", "Toast cumin and coriander seed in a dry skillet over medium heat until fragrant, tossing pan as you go to prevent burning. Transfer all whole spices to a mortar and pestle. Turn off heat but return skillet to burner. Carefully add olive oil to hot skillet (beware of sputtering).", "Crush whole spices into a powder. Transfer hot oil to a large serving bowl, followed by crushed spices and cayenne. Set bowl aside.", "Heat water and a pinch of salt in a small saucepan and cover. When water is boiling, add Israeli couscous and cook for 8-10 minutes until tender and liquid is absorbed. Drain in a colander and shake to remove excess water.", "Open tuna and drain off most of the oil. Using a fork, add tuna to bowl with spiced oil.", "Cut orange in half and squeeze a quarter of the orange into tuna mixture, reserving remaining quarter.", "Fold couscous into bowl using a spatula. Follow with chopped herbs. Squeeze remaining quarter orange over salad and combine. Add preserved lemon and lemon juice and fold again.", "Taste for seasonings and adjust as necessary, adding remaining T of preserved lemon if desired. Cover and refrigerate to let flavors meld. Allow salad to come to room temperature and mix before serving. Enjoy.

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   Note: Can be made one day ahead."]

* Per serving · 4 servings · Values may vary.