Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous

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Tuna:

1/2 cup whole fennel seeds, toasted

4 (6-ounce) tuna steaks

Olive oil

Salt and pepper

Saffron-Roasted Red Pepper Sauce:

2 tablespoons olive oil

1 Spanish onion, finely chopped

2 cloves garlic, finely chopped

3 red peppers, roasted, peeled, seeded and coarsely chopped

1/4 cup sherry vinegar

1 cup water

Pinch saffron

Salt and freshly ground pepper

Vegetable Couscous:

6 tablespoons olive oil

1 pound Israeli couscous

Water

Salt and freshly ground pepper

12 spears asparagus, blanched and cut into 1-inch pieces on the bias

2 red peppers, julienned

2 yellow peppers, julienned

1 zucchini, julienned

3 tablespoons soy sauce

1 tablespoon harissa