1. Cook CousCous as per packet directions.
  2. In a fry pan, heat 2 tablespoons of olive oil over a medium heat. Add onions and cook for about 5 minutes or until caramelised. Add the dried spices and fry off for another minute or so.
  3. Once CousCous is ready, place into a large bowl. Add the pinenuts, pistachios, cranberries, pomegranate seeds, red onion, fresh herbs, cooked onion mixture, lemon juice, zest and remaining olive oil. Toss until well combined and season with salt.