Ingredients
480ml hot stock - chicken or vegetable
240g couscous
2 tbsp extra virgin olive oil
2 tbsp fresh orange juice
½ tsp course ground black pepper
80g pomegranate seeds
80g pistachio nuts
25g parsley, finely chopped
Salt
Black pepper

Method
Pour the hot stock over the couscous and stir.  Cover the bowl with a plate or cling film and leave for 5 minutes to soften.

Meanwhile roughly chop the pistachio nuts and finely chop the parsley.

With a fork fluff up the couscous and test to see if it is soft enough.  If not add 2 tbsp of boiling water, fork through and leave for another 2 minutes. Add the olive oil, orange juice and a good grind of black pepper and mix.  Add the rest of the ingredients, stir and check the seasoning.  Add a touch of salt if needed and serve.