Couscous salad with avocado and tuna

Clean the lemon, grate the yellow skin of the lemon and squeeze it out.

Bring the stock with half of the lemon zest to the boil and pour over the couscous.

Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.

Cut the avocado into slices. Drizzle the avocado with lemon juice.

Put the leaves fresh mint with the parsley, capers, leftover lemon juice, oil, 1 tbsp of the cured couscous and the water in the food processor.

Puree the whole into a sauce and season with salt and pepper.

Steam the vegetables according to the instructions on the package.

Spoon the couscous with ⅓ of the green sauce and scoop the steam vegetables with ⅓ of the green sauce.

Brush the tuna with the rest of the oil and grill the tuna in 4-5 min. Brown on the inside and rosé on the inside.

Sprinkle the tuna with salt and pepper and cut the fish into slices.

Spread the couscous and steam vegetables over the plates and put the slices of avocado and tuna on them.

Sprinkle with the rest of the green sauce and sprinkle some lemon zest.