Cous Cous with Pomegranates

2 cups of cous cous

2 cups of hot chicken stock (from a box, though a cube is fine too)

1 pomegranate

Tip the cous cous into a bowl
Pour over the boiling chicken stock
Cover the bowl with saran wrap (cling film) or foil or a plate and a dish cloth to try to keep the steam in.
Leave for ten minutes.
Remove the saran wrap and fork vigorously through the grains to fluff them up and get rid of any lumps.
Season with a good pinch of salt and a grinding of black pepper
De-seed the pomegranate over the cous cous
Stir in about half the seeds and leave the other half glistening on top.
Squeeze in any juice thatâ€™s left