Couscous Salad with Currants, Pomegranate, Almonds and Moroccan Spice, Honey & Dijon Salad Dressing
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Step 1: Place the stock into a medium saucepan and place over a high heat, bring to the boil.
Step 2: Then place the couscous into a large mixing bowl, pour over the hot stock, gently stir then cover with cling film and allow to sit for 10 minutes, then remove the cling film and stir with a fork, so the couscous become fluffy.
Step 3: Meanwhile, place the currants and Verjuice into a medium glass bowl, cover and place into microwave for 1 minute, then remove and allow to sit for 10 minutes so the currants steep in the Verjuice.
Step 4: Remove the seeds from the pomegranate by cutting it in half then, using a wooden spoon; hit the skin side with the flesh side in the palm of your hand, the seeds will start to fall out.
Step 5: Then place all the ingredients into the bowl with the couscous and gently toss together and season to taste, place onto a large platter to serve.