1 medium tin tinned tuna (in oil)
1 avocado, diced
1 tin canned chickpeas
1 Lebanese cucumber, diced
100g Persian fetta
1/2 bunch basil, finely chopped
1/2 bunch coriander, finely chopped, with a small handful of leaves kept whole
Salt and pepper
Extra virgin olive oil
2 lemons, juiced
Heat a medium-sized saucepan over high heat and add CousCous. Stir constantly until CousCous gains a light golden colour, about 3-5 minutes. Add two cups boiling water to every cup of CousCous. Bring to the boil, then reduce heat and simmer for 15 minutes, or until the CousCous is tender.
In a separate bowl, mix tuna, avocado, chickpeas, cucumber, feta and herbs, and season with salt and pepper.
Once CousCous is cooked, drain off any excess water and cool slightly. Stir through the tuna mixture, and dress with olive oil and lemon juice.
To serve, top with extra coriander leaves.
Video of this recipe available here: