Dice the peppers and onion. Sauté with butter for 3 minutes over low heat.
Split the pomegranate in halves and pound the peel to release the arils or use shelled pomegranate.
Heat the poultry stock with a tablespoon of butter. Once hot, turn off and add the couscous. Cover and let stand 15 minutes.
Add and mix the vegetables to the couscous.
Serve in a circular mold. Decorate with a layer of pomegranate arils.
