- Step 1
Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff the grains to separate. Set aside to cool.
- Step 2
Transfer the couscous to a large serving bowl. Add the pomegranate seeds, cucumber, mint, parsley, oil, hazelnuts and sesame seeds. Season with salt and pepper. Gently toss to combine. Serve.
Use the handle of a spatula to hit the pomegranate before cutting in half: this will help dislodge the seeds. Release the seeds over the couscous to catch any juices.
You can replace the pomegranate with 1/2 cup dried cranberries and 2 tablespoons white wine vinegar.