Ingredients

• 1 large or 2 small pomegranates
• 200g/7oz couscous
• 250ml/9fl oz pints boiling chicken stock or water
• sea salt and freshly ground black pepper
• 2 lemons
• juice only
• 6 tbsp olive oil
• 4 tbsp chopped
• fresh mint or coriander

Directions

• Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
• Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.
• Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes
• or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely.
• Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil
• salt
• pepper and herbs to taste.