Couscous salad with tuna, tomatoes, olives & rocket

Combine ½ cup cooked couscous, 1 x 90g can tuna in springwater (drained, flaked), 6 kalamata olives (pitted, sliced), 1 tomato (chopped) and 1 cup baby rocket leaves. Drizzle with 2 tsp balsamic vinegar and 1 tsp olive oil. Serve.