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Preheat oven to 425F. Toss the sweet potatoes with olive oil and season with a heft pinch of sumac and salt. Place on sheet tray. Toss the cherry tomatoes on another tray and coat with olive oil and salt. Roast for 30 mins. Halfway through, toss the asparagus with olive oil and place on the other hald of the pan with the tomatoes. Roast for 15 mins.
While they roast, heat 1 tbsp olive oil over medium heat in a pot. Add the coriander seeds and saute till fragrant. Add the couscous and cover with water per instructions. Cook for 10-12 minutes. Drain and set aside.
Make the shallot dressing by adding all the ingredients in a bowl and combining with a fork.
In a large bowl, combine the cous cous with roasted veggies, tuna, parsley, mint, and dressing. Garnish w/ grated pecorino romano.