Ingredients

• 2 cups instant couscous
• 2 cups boiling chicken stock or 2 cups vegetable stock
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons garlic, minced
• 1 tablespoon margarine
• 2 (185 g) cans tuna in water, flaked & drained
• 1 red capsicum, diced
• 1 large carrot, grated
• 40 g baby rocket
• 4 spring onions, thinly sliced
• 2 tablespoons lemon juice
• 2/3 cup hummus, to serve

Instructions

1. Place couscous in a large heatproof bowl & stir in stock, add in curry powder, garlic & margarine and mix to combine.

2. Cover with plastic wrap & set aside for 5 mins or until all liquid has absorbed. Fluff with a fork to separate grains.

3. Add tuna to couscous with capsicum, carrot, rocket, onions & lemon juice, season to taste & stir well to combine.

4. Top each serve with a generous dollop of hommus.