Dissolve 1 Kallo Organic Vegetable Stock Cube in 500ml of boiling water and use to make the couscous, as per the packet instructions.
Heat a griddle pan on a high heat, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around 2 minutes on each side. Place on a tray to keep warm.
Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.
Mix together the dressing ingredients and serve with the couscous.