Jeweled Couscous Salad

1/3 cup extra-virgin olive oil
2 lemons, juiced
2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp granulated garlic powder
In a jar or a small bowl, whisk together the oil, lemon juice, salt, pepper and garlic powder. Set aside.
2 cups cooked couscous
1/2 cup dates, finely diced
1/2 cup figs, finely diced
1/2 cup dried apricots, finely diced
1 cup green grapes, halved
1/2 cup pistachios
1/2 cup slivered almonds
1 small bunch mint, chopped
1/2 cup pomegranate, for garnish
Place the couscous, dates, figs, apricots, grapes, pistachios, almonds and mint in a serving bowl.
Pour the dressing over the salad and toss well.
Garnish with pomegranate.
Note: Store leftovers in an airtight container in the refrigerator for up to 3 days.