In a heated heavy bottomed skillet, dry fry the couscous with the spices until the couscous begins to turn gold. Transfer to a bowl and stir in the raisins (and cranberries, if using).
Boil 600ml (1 pint) water (or the amount specified on the packet) and add stock and the olive oil, stirring to dissolve. Pour over the couscous. Cover and let stand for 7 minutes or until the couscous has absorbed all the liquid. Fluff with a fork to separate the grains. Stir in the fresh herbs.
Just before serving, sprinkle with the pomegranate seeds.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.