- Combine the beetroot juice, rapeseed oil, lemon juice, cardamom and coriander in a bowl and mix well. Add the couscous and let it soak for approx. 30 minutes. In the meantime, cut the pomegranates in half and take the seeds out. Slice the kale and mint leaves finely, than add everything to the couscous and mix well. Combine the olive oil, lemon juice and sugar in a bowl, stir well and add it to the couscous. Mix well and flavour with salt and pepper.