Bring stock to the boil in a medium saucepan over high heat. Add couscous, reduce heat to low; simmer, covered, for 8 minutes or until liquid is absorbed and couscous is tender. Season. Cool for 15 minutes. Fluff with a fork.
Meanwhile, make citrus dressing – place ingredients in a screw-top jar; shake well. Season to taste with salt and pepper.
Cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pat seeds dry with paper towel.
Place couscous and pomegranate seeds in a large bowl with asparagus, turkey, orange segments and watercress; toss gently to combine. Serve salad drizzled with dressing. Season to taste.
To segment oranges, cut off the rind along with the white pith, following the curve of the fruit. Cut down both sides of the white membrane to release each segment. Add some chopped pistachios or almonds, if you like.
Recipe can be made to the end of step 3 a day ahead; keep ingredients covered in separate bowls.Test Kitchen tip