400gm pearl cous cous

5 stands saffron (optional)

1 ltr chicken or veg stock

2 shallot (thinly sliced)

1 orange

200gm sultanas

1 bunch parsley (leaves, washed, chopped)

1 bunch coriander (leaves, washed, chopped)

1 bunch mint (leaves, washed)

1 pomegranate

1 lemon

1/4 cup EVOO

Salt (to taste)

2 tbl sp sumac

1 tbl gr cinnamon

1 tbl gr coriander

1. Break down saffron threads and pop in pot with stock. Bring to boil and then add pearl cous cous and cook for 10 minutes on a simmer.

2. In bowl add shallot, sultanas, parsley, coriander and whole mint leaves. Zest orange in, before removing skin and segmenting the orange. Chop segments into pieces and add in, as well as squeezing the orange carcass over the salad to get all of its juice.

3. To remove seeds from pomegranate, cut in half and using the back of a heavy knife, whack the seeds out by banging the thick skin of the pomegranate.

4. Finish salad with lemon juice, EVOO, salt, sumac, gr coriander and gr cinnamon. Once cous cous is cooked, add in and mix everything through before serving.