Step 1

Cook the pearl couscous as per the directions on the package. I like to use chicken or vegetable broth instead of water for extra flavor.

Step 2

While the couscous is cooking, mix the pesto and the juice of half of a lemon in a small bowl; set it aside.

Step 3

When the couscous is ready, transfer it to a serving bowl and drizzle the lemony pesto over it. With two large spoons, toss it to evenly coat.

Step 4

Add the chopped sun-dried tomatoes, onions, feta, and tuna to the couscous. Drizzle lemon juice from the other half of the lemon over it all and toss it again.

Step 5

Crack some black pepper over the salad, then garnish with chopped fresh parsley.