Moroccan Tuna Couscous

• 3.5 oz couscous
• 2 tbsp currants
• 1/4 cup olive oil
• 1 None lemon, zested and juiced
• 2 tsp ras el hanout
• 1 (13.5 oz) can chickpeas, drained, rinsed
• 1 (13.5 oz) can tuna in oil, drained, flaked
• 1 None red onion, finely sliced
• 1 None carrot, grated
• 1/3 cup fresh flat-leaf parsley leaves, chopped
• None None salad and lemon wedges, to serve

1. Place couscous and currants in a heatproof bowl. Stir in 1 tbsp oil to coat grains then pour in 1/2 cup boiling water. Set aside, covered, for 5 mins, until water is absorbed then fluff grains with a fork.
2. Whisk remaining oil, lemon zest, lemon juice and spice mix together. Stir into couscous along with remaining ingredients and season to taste. Serve with salad and lemon wedges.

couscous, currants, olive oil, lemon, hanout, chickpeas, red onion, carrot, parsley, salad

Taken from recipes-plus.com/api/v2.0/recipes/34846 (may not work)