COUSCOUS AND POMEGRANATE SALAD.

Ingredients....2 cups of couscous, 2 cups of boiling water, 1 pomegranate, halved and seeds removed, 1 continental cucumber, finely chopped, 1 cup of roughly chopped fresh mint leaves, 1 cup of roughly chopped fresh flat leafed parsley, 1/3 rd of a cup of canola / rice bran oil, 1/4 of a cup of granulated nuts, 2 tbs of sesame seeds. Place the couscous in a large heat proof bowl. Add the boiling water. Cover and set aside until all the water has been absorbed. Use a fork to fluff and separate the grains. Set aside to cool. When the couscous has cooled, transfer to a large serving bowl. Use a handle of a wooden spoon to hit the pomegranate all over before cutting in half, this will help to dislodge the seeds. Release the seeds over the couscous to catch any juices. Add the cucumber, mint, parsley, oil, nuts and sesame seeds. Season with cracked black pepper and gently toss to combine. Serve at room temperature. Delicious, enjoy.