1: In a large pot, bring 1 cup of water to the boil.
2: Add couscous and reduce to simmer.
3: Cook for approximately 7 minutes or until liquid is absorbed and the couscous is cooked through.
4: Transfer couscous to a large salad bowl.
5: Add chickpeas, mint, coriander, dates, and pomegranate.
6: To make the dressing, whisk together olive oil and lemon juice in a small bowl.
7: Drizzle over salad and top with feta.
8: Toss to combine and enjoy.
