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1. To make the dressing, put all the ingredients into a small lidded bottle, seal tight and shake it. Once emulsified, set aside.
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2. Place eggs in a sauce pan of boiling water. For medium size eggs, boil for 9-11 mins. Once done, run under cool water and peel the shell. Halve the eggs, season them with salt and pepper and set aside.
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3. In a bowl, mix the couscous and all the dry spice powders together with a fork. Pour over boiling water, just a little more than the couscous. Cover with a cling film and set aside for 3 mins. After 3 mins, take out the cling film and using a fork fluff up the prepared couscous.
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4. In the same water the eggs were boiled, blanch the spinach for a min and immediately immerse in ice cold water. Once cooled down, strain excess water, chop roughly and set aside.
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5. In a large bowl mix the tomatoes, onions, cucumbers, dates, coriander, most of the nuts and lime. Using your hands mix all the ingredients well.
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6. Add the cooked couscous and blanched spinach and mix well. Place the halved eggs over the top in a circle around the salad.
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7. Garnish with pomegranate seeds and nuts.
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8. Drizzle over with the salad dressing. Done and dusted. Enjoy with a cup of Chrysanthemum tea.
