Ingredients
- 2 cups chicken stock
- 1-2 tablespoons sultanas
- ¼ cup black olives, halved
- ½ teaspoon lemon rind, finely grated
- 125 grams can tuna, drained
- 1 carrot, finely diced
- ½ red capsicum, diced
- 1 cup couscous
- 1 tablespoon lemon juice
Instructions
- Place chicken stock, carrot, red capsicum, sultanas, olives and lemon rind into a small saucepan. Bring to boil, add couscous and cover. Place on a low heat for 2-3 minutes or until liquid is absorbed. Add tuna and lemon juice, stir through couscous with a fork. Serve as a side dish or with toasted pita or lavash bread.