Lemon and Tuna Couscous

2 cups chicken stock
1-2 tablespoons sultanas
1/4 cup black olives, halved
1/2 teaspoon lemon rind, finely grated
125 grams can tuna, drained
1 carrot, finely diced
1/2 red capsicum, diced
1 cup couscous
1 tablespoon lemon juice


Place chicken stock, carrot, red capsicum, sultanas, olives and lemon rind into a small saucepan. Bring to boil, add couscous and cover. Place on a low heat for 2-3 minutes or until liquid is absorbed. Add tuna and lemon juice, stir through couscous with a fork. Serve as a side dish or with toasted pita or lavash bread.