Chickpea Couscous Salad with Cumin Vinaigrette

-1 Add the pearled couscous to a pot with 1 tsp of olive oil and toast it on medium heat for 2 minutes. Add in a pinch of salt and pour in the water. Cover the pot and bring it to a boil. Once boiling, reduce to simmer and cook for 12-15 minutes, or until all of the water is absorbed. Set aside then fluff with a fork.
-1 Assemble the salad in a large bowl or serving platter with the pearl couscous, chickpeas, radishes, pomegranate seeds, sliced carrots, walnuts, parsley and mint. 
-1 Whisk together the dressing ingredients then mix it into the salad. Adjust salt to taste.
-1 Serve cold or at room temperature. Leftovers will stay fresh in the fridge for 3-4 days.