Put the couscous in a heatproof bowl and add the stock. Cover and leave to stand for 20 minutes.
Meanwhile, bring a small pan of water to the boil and add the beans. Cook for 2 minutes. Drain the beans through a colander and rinse in cold water.
Finely grate half the rind of the orange and mix it in a small bowl with 3 tablespoons of orange juice, the oil and the honey. Whisk lightly with a fork.
Cut the pomegranate in half. Pull the fruit apart with your hands and ease out the clusters of seeds. Separate the seeds, discarding any white parts of the fruit, which are bitter. Add the pomegranate seeds, beans, pineapple and red pepper to the couscous along with the orange and honey dressing. Mix well and chill in the refrigerator until ready to serve.