1 cup couscous
sea salt and freshly ground black pepper
1 1/4 cups sliced blanched almonds
1 tablespoon olive oil
1 x 14 oz can chickpeas, drained and rinsed
1 teaspoon ground cumin
finely grated zest and juice of 1 lemon
seeds from 2 pomegranates or a small package of pomegranate arils
1 large handful mint, torn, or basil leaves
extra virgin olive oil, for drizzling
Cook the couscous according to the packet instructions. Fluff with a fork to break up any lumps, then season to taste and set aside in a large bowl.
Toast the slice blanched almonds in a skillet over medium heat for 5 minutes or until golden brown, then set aside to cool.
In the same skillet, heat the oil over medium heat and add the chickpeas, cumin and salt and pepper to taste. Cook for 8-10 minutes, tossing often, until crisp and golden. Add the lemon juice and cook for another minute or two, then transfer the contents of the pan to the bowl with the couscous, along with the cooled toasted almonds.
Add the pomegranate seeds, mint, lemon zest and a good drizzle of extra virgin olive oil and gently toss to combine. Season with a little extra salt and pepper before serving.