* 2 avocados
    * 500g couscous
    * 1 tablespoon lemon juice
    * 1 x 220g can chickpeas, drained
    * 1 red bell pepper, finely chopped
    * 1 pomegranate
    * 4tbsp orange juice
    * 2 tablespoons olive oil
    * 2 tablespoons mint, chopped
    * 1 tablespoon parsley, chopped
    * 100g pine nuts, roasted


   1st Cover the couscous with boiling water. Cover with a damp teacloth and let soak for 20 minutes. Fork when to loosen the grains.
   2nd Peel and stone the avocado and cut it into pieces. Toss in the lemon juice.
   3rd Mix the avocado season, chickpea and pepper and add the couscous.
   4th Split of the pomegranate and remove seeds. Do this over a bowl, so catch all the juices. Add the seeds to the couscous.
   5th Add the orange juice with the lemon juice and whisk with the oil. Add the dressing and herbs, couscous and fork through. Serve with a pinch of pine nuts.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.