Instructions

1. Combine couscous with boiling water in a heat proof bowl. Give a quick stir to make sure all couscous is wet.
2. Cover with clingfilm and leave to stand for 5 minutes.
3. Meanwhile, heat olive oil in a small pan over medium heat. Roughly grind cumin and coriander seeds with a pestle and mortar then add to pan along with chilli powder and sultanas. Cook for about 2 minutes until aromatic. Remove from heat and set aside.
4. Fluff up couscous with a fork and stir in spices with sultanas, lemon juice and vinegar. Add chopped peppers, pomegranate seeds, pistachios and fresh herbs and mix until evenly distributed. Serve on a bed of rocket leaves.
5. Keeps for 3 days in an airtight container in the fridge.