1 (16 ounce) can garbanzo beans, drained
1/4 cup pineapple juice
1/4 cup lemon juice
2 tablespoons chicken bouillon granules
3 tablespoons grated Parmesan cheese
1/2 teaspoon white sugar
1 pinch salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 cup fresh ginger root bulbs, halved
1 tablespoon olive oil
1 tablespoon prepared horseradish
Place Garbanzo beans in your mother's dish. Add juice and lemon juice; toss well. Add chicken bouillon; stir well.
Season with sugar and salt; add chicken bouillon; stir well. Season with pepper; add lemon juice.
Heat olive oil in a large skillet or frying pan over medium high heat.
Stir in ginger, 3 tablespoons olive oil and baking powder. Pour in vegetable stock and water to make soup base. Stirring constantly, bring to a boil. Gradually add lemon juice. Stirring occasionally, add 1/2 cup couscous, 1/2 cup chopped parsley, 1/4 cup pineapple juice, 1/4 cup lemon juice and 1/2 cup salt.
Stir well and reduce heat to low. Simmer, stirring occasionally, for 1 1/2 hours or until tuna is cooked through and very light.