Chickpea and Couscous Salad

• 200g couscous
• 200ml reduced salt vegetable stock, hot
• 1/4 cup (60ml) olive oil^
• Pinch of freshly cracked black pepper
• 1x 400g can chickpeas, drained and rinsed
• 1 Lebanese cucumber, diced
• 1/2 red onion, finely sliced
• 1 yellow capsicum, seeds removed, diced
• 2 tomatoes, seeds removed, diced
• 95g tinned tuna in springwater (Stir through shredded BBQ chicken instead of tuna as an alternative protein source.)
• ¼ cup chopped mint leaves
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons lemon juice