1. In a saucepan take water and juice, bring to a boil.
2. Stir in the couscous. Cook for 5 minutes.
3. Meanwhile in a grinding jar grind together almond and pistachio.
4. Remove the couscous from the heat. Stir in the ground nuts and margarine.
5. Fluff the couscous with a fork and transfer to a serving dish.
6. Sprinkle cinnamon and pomegranate over the couscous and serve hot.