To make the tabbouleh, cook 60g of couscous in boiling water according to packet instructions and leave too cool slightly. In a bowl, add the couscous along with a small handful each of chopped mint, parsley, coriander, and a squeeze of lemon. To make the tzatziki, grate ¼ of cucumber in a bowl and adding 2 tbsp of Greek yogurt and a pinch of oregano and black pepper then leave to one side. In another bowl, add a handful of rocket, 2 tbsp of pomegranate seeds, and 1 tsp of olive oil. Place tabbouleh in the centre of the plate and scatter over rocket salad. Finish with tzatziki and 30g of crumbled feta.