1 box (10 ounces) plain couscous
¼ teaspoon salt
1 tablespoon olive oil
2 medium zucchini, cut into ¾" chunks
1 medium onion, cut in narrow strips
1 can (19 ounces) chickpeas, rinsed
1 can (16 ounces) tomato sauce
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 can (6 ounces) solid light tuna, drained
8 large pimento-stuffed green olives, sliced
Cook couscous according to package directions; set aside.
Heat oil in skillet on medium heat. Add zucchini and onions and sauté 3 – 4 min., until both are crisp-tender. Stir in chickpeas, tomato sauce, cumin, salt, and cinnamon. Simmer uncovered 5 min. Remove from heat.
Add tuna, breaking up any large chunks; stir in the chopped olives. Fluff the couscous before serving, topping it with the tuna mixture.