Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.

Bulgur and couscous are two wheat-based starches that work well as a side dish or paired with other ingredients for a main.

Stir occasionally and let the liquid reduce until a thick sauce begins to appear. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the ...