Ingredients
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2 cups instant couscous
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2 cups boiling chicken stock or 2 cups vegetable stock
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1 1/2 teaspoons curry powder
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1 1/2 teaspoons garlic, minced
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1 tablespoon margarine
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2 (185 g) cans tuna in water, flaked & drained
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1 red capsicum, diced
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40 g baby rocket
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4 spring onions, thinly sliced
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2 tablespoons lemon juice
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2/3 cup hummus, to serve
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1 large carrot, grated
Instructions
- Place couscous in a large heatproof bowl & stir in stock, add in curry powder, garlic & margarine and mix to combine.
- Cover with plastic wrap & set aside for 5 mins or until all liquid has absorbed. Fluff with a fork to separate grains.
- Add tuna to couscous with capsicum, carrot, rocket, onions & lemon juice, season to taste & stir well to combine.
- Top each serve with a generous dollop of hommus.