Jewelled Cous Cous

1. Heat 1 teaspoon of olive oil in your Circulon saucepan and fry the spring onions and peppers over medium-low heat for 2-3 minutes

2. Add 225ml boiling water and the vegetable stock and bring to a boil. As soon as the water boils, turn off the heat and stir in the cous cous. Cover with the lid and leave to absorb for 6-7 minutes

3. Meanwhile, remove the seeds from the pomegranate – cut in half horizontally then hold over a bowl and bash with a heavy spoon until all the seeds fall out

4. Tip the cous cous into a serving bowl and stir through the orange flesh, remaining olive oil and pomegranate seeds. Season with black pepper and scatter over the mint before serving