Tuna and Olive Couscous

This ridiculously-quick-to-prepare couscous dish tastes equally delicious served warm or cold. It's great for picnics too. Want to vary the recipe? Replace the lemon with orange juice and the tuna and olives with dried apricots, pine nuts and sultanas.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 9  ounces couscous
• 4  tablespoons olive oil
• 1  lemon
• 1 (7 ounce)  can tuna in brine
• 1  pepper, finely diced
• 3  tablespoons of fresh mint or 3  tablespoons parsley, chopped
• 3  ounces  olives, chopped
• 16  sun-dried tomatoes, chopped
•  salt and black pepper

Directions

1. Place the couscous in a large heatproof bowl. Pour over 1 3/4 cups boiling water and 1tbsp olive oil. Stir, then cover and leave for 5 mins until liquid has been absorbed.
2. Stir with a fork to separate and add 3tbsp olive oil and the juice and finely grated rind of 1 lemon.
3. Drain and flake the can of tuna and stir, adding the pepper and lots of fresh chopped mint or parsley.
4. Add the chopped olives and sun-dried tomatoes in oil then season to taste with salt and freshly ground black pepper. Serve warm or cold.