Mediterranean Seared Tuna with Roasted Vegetable Couscous

Ingredients

• 2.5 pounds fresh tuna steaks, sashimi-grade
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 pint cherry tomatoes, halved
• 2 cups whole wheat couscous
• 1 lemon, juiced
• 1/2 cup fresh parsley, chopped
• 1/2 cup black olives, sliced

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced zucchini, eggplant, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and caramelized.

2. 2

   While the vegetables are roasting, prepare the couscous according to package instructions. Fluff with a fork and stir in the roasted vegetables, lemon juice, parsley, and black olives.