Place the couscous, stock powder, and spices in a heatproof bowl.
Pour the boiling water over the couscous and cover it with a lid or plate. Leave for 5 mins
In the meantime, chop the almonds (or use flaked) and toast them in a pan until they start to brown
Juice half the orange and peel and cut the other half into pieces
Uncover the couscous and stir in the olive oil and orange juice and fluff it up with a fork
Stir in the raisins, orange pieces and pomegranate seeds.
Top with the toasted almonds just before serving.
Use fine to medium couscous that can be prepared by simply adding boiling water.If you don't have all the individual spices, you can substitute for a mild curry powder. Vary this salad with fresh, seasonal veggies. Try roasted pepper or grated carrot. Or why not add some chickpeas?