In a medium pot, bring 1 ½ cups of water to a rolling boil over medium-high heat, adding a generous pinch of kosher salt.

Once boiling, stir in 1 cup of pearl couscous, reduce the heat to low, cover, and let it simmer for 8-10 minutes until the water is absorbed.

Rinse couscous under cold water to stop cooking and cool it down.

In a large mixing bowl, combine the cooled couscous with garbanzo beans, shredded carrot, diced red bell pepper, chopped parsley, and cilantro.

Add finely chopped red onion, chopped Medjool dates or dried tart cherries, and mixed nuts. Toss gently.

In a small bowl, whisk together tahini, curry powder, lemon juice, and salt and pepper to taste. Add water if needed for consistency.

Pour the dressing over the salad and gently toss until all ingredients are coated.

Let the salad rest for at least 30 minutes at room temperature.

When ready to serve, give it a gentle toss and transfer to a serving dish.