450ml of homemade stock (chicken or vegetable)
300g of fine couscous
Lemon, juice only
Chopped parsley, mint and dill
Heat the stock in a pan, so that it's really hot. In a large bowl, pour the hot stock over the couscous, cover and leave to sit until it's absorbed. Follow the packet instructions here for the best results – if the quantities of couscous to water vary, adjust accordingly. When ready, break up the couscous lightly with a fork.
Finally, mix in the herbs, lemon juice, olive oil and pomegranate. The herbs should be added at the last minute if preparing in advance. Turn the couscous out onto a plate and serve at room temperature.