Cover the bowl with a clean plate and leave to sit for 10 minutes.
Meanwhile, heat the remaining oil in a saute pan and gently cook the onions and garlic until softened. Toast the pine nuts in a separate, dry pan until lightly browned.
Add the cooled sauteed onions and garlic, toasted ground cumin seeds, chopped pistachios and almonds, the toasted pine nuts, sultanas and the pomegranate seeds. Stir.
Finely chop the mint and parsley and add to the bowl. Mix well to combine. Squeeze over the juice of half a lemon and drizzle with a little extra olive oil, if desired. Season to taste with salt and freshly ground black pepper.
Transfer the jewelled couscous to a serving dish and garnish with extra fruit, nuts, herbs and fresh coriander leaves.
Video
Notes
For extra depth of flavour, you can toast the dry couscous first, before adding the vegetable stock. Simply place in a dry pan and toast gently over medium heat until lightly browned, and then continue with step one of the recipe.