Cook your couscous according to package instructions, season with salt and black pepper.

Once the couscous is cooked, let it cool slightly. Then, fluff it with a fork and stir in about 15ml of olive oil to keep it from sticking.

Dice your cucumber and heirloom tomato. Slice the olives and mushrooms.

Drain the can of tuna.

In a small bowl, whisk together the apricot chili mustard, the remaining 30ml of olive oil, lemon juice, and a pinch of salt and black pepper until you have a smooth and well-combined dressing.

In a large bowl, combine the cooled couscous, cucumber, heirloom tomato, olives, capers, mushrooms, your handful of rucola, and the drained tuna.

Pour your freshly made dressing over the bowl.

Serve your Tuna Bowl immediately, finishing it off with a delightful drizzle of sriracha for a little kick!