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Heat a medium-sized saucepan over high heat with 3 tbsp olive oil and add couscous.
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Stir constantly for about 3-5 minutes until couscous gains a light golden colour.
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Add two cups of boiling water to the 1 cup of couscous. Bring to the boil, then reduce heat and simmer for 15 minutes, or until the couscous is tender.
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In a separate bowl, mix tuna, avocado, chickpeas, lentils, cucumber, half the pomegran-ate seeds, half the feta, the coriander and season with salt and pepper.
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Once couscous is cooked, drain off any excess water and cool slightly.
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Combine the tuna mixture and couscous, and dress with olive oil and lemon juice.
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To serve, top with extra coriander leaves, pomegranate seeds and feta.
