Place couscous in a large heatproof bowl, then pour over boiling stock. Mix to completely moisten all of the couscous, then cover tightly with cling film and set aside for 3 minutes.
After 3 minutes, remove cling film and stir the couscous.
Add chopped onion, chopped dates, grated carrot, orange segments, coriander, mint & pistachios to the couscous and mix well to combine (for instructions showing how to segment oranges see my notes or my video at the end of the recipe).
Take the leftover orange cores and squeeze them between your hands over the salad to release any remaining juice, add olive oil to salad and mix well.
Add salt and pepper to taste, then serve.