Moroccan Couscous with Preserved Lemon, Pistachio & Pomegranate

Bring the stock or water to the boil, pour it over the couscous, cover and leave to absorb for about 5 minutes.

Heat the oil in a frypan. Saute the onion, garlic and Ras al Hanout until the onion is translucent. Remove and cool.

Dice the Moroccan Preserved Lemon rind and stir the onion mix including the oil, lemon rind, chopped parsley or coriander into the couscous.

Add salt and pepper and lemon juice. Stir well and taste for seasoning.

Top with the chopped pistachios and pomegranate ariels.