Start by cooking the eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for about 8-10 minutes for hard-boiled eggs. Once done, drain the hot water and run cold water over them to cool them down. Peel and quarter the eggs.

While the eggs are cooking, prepare the couscous. Add the couscous with a pinch of salt and a pinch of freshly ground black pepper with 200 ml of water into a saucepan. Cook on high heat until the water starts to boil, then reduce to low heat and cook until the water is absorbed and the couscous is fluffy. Remove from the stove. Fluff it with a fork.

Prepare the fresh ingredients. Wash and cut the iceberg salad leaves into bite-sized pieces. Halve the cherry tomatoes. Halve, pit, peel, and dice the ripe avocado. Chop the fresh parsley sprigs finely. Halve the cucumber lengthwise, scoop out the seeds if desired, and slice it.

Drain the tuna cans.

In a large bowl, combine the cooked couscous, cut iceberg salad, halved cherry tomatoes, diced avocado, chopped parsley, sliced cucumber, quartered eggs, drained tuna, capers, olive oil, and sriracha sauce (adjust amount to your liking for spiciness).

Add a sprinkle of salt and freshly ground black pepper to taste.

Gently mix all the ingredients together until well combined.

Enjoy this super delicious Tuna & Couscous Power Bowl. It's a simple, healthy, and satisfying meal perfect for lunch or a light dinner.