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