Heat the oil in a large frying pan and cook the onion and garlic for about 5 minutes or until soft. Add the stock and heat, then add the couscous. Stir, cover and leave to steam over gentle heat for 5 minutes.
Meanwhile, take the seeds from the pomegranate, working over a bowl to catch any juice.
When the couscous is cooked, stir in the nuts and herbs and a little salt and pepper.
Mix together the pomegranate seeds and juice and lemon rind and juice. Spoon over the couscous just before serving.