Pomegranate and parsley tabbouleh

Directions

1. 1
   Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients.
2. 2
   Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all.
3. 3
   Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve.