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To make the CousCous, pour the CousCous into a large bowl and pour over two cups of boiling water. Cover the bowl with glad wrap and allow the water to absorb.
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Once the water has absorbed, remove the cover and fluff with a fork to separate the grains and set aside.
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Into a frying pan, add the olive oil and currants tossing them every 20 seconds allowing them to fry off. Set aside.
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Into the bowl of CousCous, add the rocket and half of the currants. Season with salt and pepper, dress with a drizzle of olive oil and lemon juice and toss.
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Top with the oranges, peaches and extra currants and serve with your Christmas ham, prawns or turkey!
