Moroccan couscous with fresh herbs and pomegranate

Preheat the oven to 200 ºC.

Clean half of the lime, grate 2 tsp green skin and then squeeze out all the limes.

Bring the chicken stock with the lime zest, butter and honey to the boil.

Put the couscous in an oven dish, pour in the honey stock and let the couscous cook for 15-20 minutes.

Remove the couscous from the oven and let it cool down for a while.

Chop the shallot and finely chop the herbs. Cover the couscous with the lime juice, oil, shallot and herbs. Season with salt and pepper.

Halve the pomegranate, squeeze the halves over a bowl and remove the last seeds with a teaspoon, not the fleece.

Sprinkle the couscous salad with the pomegranate juice and sprinkle the pomegranate seeds over it.