For the kangaroo
1. Trim kangaroo loin, cover and place in refrigerator.

For the marinade
2. In a small bowl combine the olive oil, lemon juice, garlic, thyme and season with salt and pepper. Add the kangaroo fillets and roll in cling film very tightly and put it in the fridge for about 1 hour.
3. Unwrap the cling film and truss loin with string. Using a grill plate sear the loins for 2 minutes each side and allow to rest.

For the couscous
4. Place nuts on a tray and bake until golden (approx. 5-7 mins) then remove to cool, chop coarsely, set aside. In a medium sized saucepan bring the stock, half the olive oil, lemon zest and cumin to the boil.
5. Place couscous in a bowl and cover with stock, mix gently with a wooden spoon. Cover with cling wrap, stand for approximately 5-10 minutes. Using a fork scrape the couscous apart until light and fluffy in texture.
6. Add raisins, chickpeas, chopped whole almonds, cashews, pistachios, currants chopped herbs and sumac to couscous mixture. Mix gently to combine.
7. In a separate bowl combine remaining olive oil, lemon juice and add to couscous ingredients. Mix gently, check seasoning. Mixture should be slightly moist.
8. Season with salt and pepper. Sprinkle with pomegranate seeds to finish. Additional oil and lemon juice can be added if mixture is slightly too dry.

For the pickling onions
9. Put all the ingredients for the pickling liquid in a pot, bring it to the boil and simmer for 5 minutes.
10. Allow to cool down, then slice the onions thinly and submerge them in the liquid. Let it sit for at least 1 hour before using them.