Curried Pearl Couscous with pomegranates

• 1 tbsp olive oil
• 250 g Blu Gourmet Pearl Couscous
• 1 ½ cups vegetable stock hot
• ½ tsp curry powder
• ½ avocado medium, slightly firm, diced
• ½ cup pomegranate seeds
• 1 dried shallot halved and sliced
• 4 tbsp fresh mint chopped
• 4 tbsp fresh parsley chopped
• ¼ cup slivered almonds toasted

Dressing:

• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp white balsamic vinegar
• 2 tbsp olive oil
• ¼ tsp ground black pepper