In a medium pot place the chicken broth over medium heat and bring to a boil. Add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas. Stir all well. Cover and remove from heat. Set aside.
Heat 4 tablespoons olive oil in a large frypan. Add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around and on the tops. Sear the fish about one minute on each side, just so the flesh tightens up and whitens. Using a large turn slip under and turn over gently. Turn the heat to medium low.
Sprinkle on the minced garlic and about 3 tablespoons white wine, and the minced basil leaves.
Sprinkle with salt and pepper lightly.
Keep uncovered and cook another two minutes on each side. Fish should be opaque but not dry.
Place steaks onto a heated platter.
Turn the heat up under the frypan and add remaining white wine. Scrape bottom of pan to get all the bits up.
Add the tomato, olives, capers and toss over the high heat.
Fluff the couscous with a fork, and place on a large platter. Place the tuna steaks nicely on top of all the couscous.
Pour the tomato mixture over the tuna and couscous.
Sprinkle with some fresh chopped basil and the last of the olive oil. Can also sprinkle with a few red pepper flakes.
Serve while hot.
A nice fresh green salad and glass of wine is all you need to complete the meal.