In a saucepan, combine 2 cups of water, ½ teaspoon salt, and 1 tablespoon olive oil. Bring to a rolling boil.

Pour the boiling water over 1 cup of couscous in a baking dish. Cover tightly and let it rest for 2 minutes.

Use a fork to fluff the couscous. Set aside to let cool slightly.

Dice the mixed peppers, zucchini, and carrot. Thinly slice the radishes.

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped carrots and sauté for about 4 minutes.

Stir in the chopped peppers and zucchini, cooking for another 10-15 minutes until all vegetables are tender.

Turn off the heat and add the drained tuna and red beans, breaking the tuna into chunks.

Pour in 2 tablespoons of soy sauce and mix all ingredients thoroughly.

Gently mix the sautéed vegetable blend into the fluffy couscous. Top with fresh radishes and parsley.

Plate the couscous mixture, drizzle with olive oil, and add extra parsley on top before serving.