Curried Tuna, Carrot & Hommus Couscous - cooking recipe

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

Preparation

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.