Dry roast the cous cous until its fragrant and golden. Transfer to a bowl and add 2 cups boiling water. Cover for 10 minutes.
In a small pan heat the olive oil and fry the garlic slivers until they are crisp and golden. Remove from the heat and transfer the garlic onto absorbent paper towel to absorb any excess oil. Wash and dry the pan then toast the almonds in it and set aside.
Remove the cover from the cous cous and with a fork fluff the grain while adding in the herbs, nuts and pomegranate seeds.
Note: Cous cous is a tiny, granular type of pasta made from durum wheat ground into fine grains then steam cooked. There is now a gluten free cous cous available from health food stores made by the same process but using maize and rice. Spelt cous cous is also available from health food stores.
Makes 6 servings