Heat 1 tablespoon of olive oil in a saucepan. Add the couscous and toast for 3 minutes. *see note 1
Add the vegetable stock to the pan and simmer, uncovered for 10 minutes. *see note 2
While the couscous is simmering, chop the parsley and mint finely with a food process or a sharp knife.
Transfer couscous to serving bowl. Stir in chopped herbs, chickpeas and pomegranate seeds. Drizzle the dressing over the top, stir and enjoy.
Toasting the couscous is optional, but I highly recommend it. It adds a sweet, nutty flavor to the couscous. Just be sure not to burn it.
The typical ratio of water (or stock) to Israeli couscous (aka pearl couscous) is 1:1 ½. So, that's one cup of couscous to 1 ½ cups of liquid. Be sure to keep the heat fairly low so that the water doesn't boil off straight away.
Gluten Free Option: Couscous is not gluten free. For a gluten free salad, simply substitute quinoa. Follow the package instructions for cooking the quinoa.
If you're using a whole pomegranate, have a look at this article for instructions on how to easily remove the seeds.