100ml hot chicken stock or water
½ can tuna in sunflower oil, drained
Handful stoned black olives, finely chopped
4 cherry tomatoes, finely chopped
For the dressing
Freshly squeezed juice of ½ lemon
3 tbsp olive oil
1 tsp honey
01.Put the couscous in a bowl, pour over the hot stock or water, cover and leave for 10 minutes. Once the grains of couscous have absorbed all the liquid, fluff them up with a fork. Stir in the tuna, olives and tomatoes.
02.Place all the ingredients for the dressing in a screw-top jar, secure the lid and shake together. Stir into the couscous. Transfer to a plastic container and chill until ready to take to school.
SOURCE AND PHOTO: Lelane Van Der Walt