Perfect as a BBQ side dish or as a main course. It can be eaten warm or cold. This recipe is inspired by  Manhattan Beach Post.

225 g couscous
1 tbsp olive oil
500 ml chicken stock
2 tbsp finely chopped red onion
¼ tsp of turmeric

Bring all the ingredients (except for the couscous) to a boil. Turn it off and add the couscous. Let it stand for 10 minutes.

2 tbsp red wine vinegar
1 tbsp of honey
1 tbsp Dijon mustard
6 tbsp olive oil

Mix it all up!

½ cucumber cut into cubes
5-10 sprigs of chopped mint
5 stems of chopped cilantro
150 g pomegranate
75 g almonds
200 g Feta, diced
1 grapefruit, cut into small pieces
½ lemon juice

Add all the ingredients into a nice platter. Drizzle the  dressing and voilà !