Duck Confit with Pomegranate Salsa, Feta & Pistachios

• Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
• Cook the giant couscous for 12 - 14 minutes, then drain.
• Add the ras el hanout, the Hello Harissa* and the rest of the Middle Eastern spices.
• Mix well to combine and then set aside.

*Take care, this ingredient is spicy! Use as preferred.

• Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out. Transfer to a bowl.
• Finely chop the fresh herbs and transfer to the pomegranate seeds
• Add the dried apricots and the extra virgin olive oil. 
• Season to taste with salt and pepper, then mix well to combine and set aside.

• Heat a clean frying pan over high heat.
• Toast the pistachios until golden-brown, then remove from the pan.
• Roughly chop the pistachios and then set aside.

• Slice the orange.
• Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the orange slices with the duck in its juices for 2 - 3 minutes per side, covered.
• Remove from the pan and set aside under aluminum foil.
• Crumble the cheese in the meantime.