Buttered Couscous With Pomegranate And Almonds - cooking recipe

Ingredients

3 pomegranates
700 g couscous (1 lb 8oz)
75 g butter (3oz)
2 (100 g) bags blanched almonds
1 (25 g) pack fresh coriander, leaves only, chopped
0.5 (25 g) pack of fresh mint, leaves only, chopped

Preparation

Halve the pomegranates and pick out the seeds. Divide the couscous between two large mixing bowls and pour 570ml (1 pint) boiling water into each one. Cover with a clean cloth and leave for 10 minutes.
Meanwhile, melt the butter in a frying pan and add the almonds. Cook them until they are golden, stirring now and then. This will only take a few minutes. Keep an eye on them as they can burn quite easily.
Season the cousous and fluff with a fork. Divide the buttery almonds, pomegranate seeds and herbs between the bowls of couscous and stir.