1. Halve the pomegranates and pick out the seeds. Divide the couscous between two large mixing bowls and pour 570ml (1 pint) boiling water into each one. Cover with a clean cloth and leave for 10 minutes. 2. Meanwhile, melt the butter in a frying pan and add the almonds. Cook them until they are golden, stirring now and then. This will only take a few minutes. Keep an eye on them as they can burn quite easily. 3. Season the cousous and fluff with a fork. Divide the buttery almonds, pomegranate seeds and herbs between the bowls of couscous and stir. ---------------------------------------------------------------------------
Nutrition
Ingredients
