1 cup San Remo pearl couscous
2-3 tbsp extra virgin olive oil
1 avocado, diced
1 medium tin tuna in olive oil
½ cup tinned chickpeas, rinsed
½ cup tinned lentils, rinsed
1 Lebanese cucumber, diced
100g Persian feta
1 pomegranate, seeds removed
½ bunch coriander, roughly chopped, (reserve some for garnish)
Salt and pepper
¼ cup lemon juice
Heat a medium-sized saucepan over high heat and add the extra virgin olive oil, a pinch of salt and the couscous. Stir to coat in the oil and toast until couscous gains a light golden colour, about 3-5 minutes. Add two cups boiling water and cover with a lid, bring back up to the boil, then reduce heat and simmer for 15 minutes, or until the couscous is tender.
In a separate bowl, mix avocado, tuna, chickpeas, lentils, cucumber, half the pomegranate, half the feta, the coriander and season with salt and pepper.
Once couscous is cooked, drain off any excess water and cool slightly. Add to the tuna mixture, and dress with lemon juice and a little extra olive oil. Season with salt and pepper.
To serve, top with extra coriander, pomegranate & feta.