- 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
- 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.