1. Heat a medium-sized saucepan over high heat with 3 tbsp olive oil and add couscous.
  2. Stir constantly for about 3-5 minutes until couscous gains a light golden colour.
  3. 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.
  4. 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.
  5. Once couscous is cooked, drain off any excess water and cool slightly.
  6. Combine the tuna mixture and couscous, and dress with olive oil and lemon juice.
  7. To serve, top with extra coriander leaves, pomegranate seeds and feta.