Take a large bowl and place 1 cup couscous into it. Pour in the hot vegetable stock until the couscous is completely covered. Set the bowl aside for around 10 minutes or until the couscous absorbs the vegetable stock thoroughly.
In the mean time, you can prepare the Citrus dressing for your salad. Take a bowl and place grated orange rind into it. Pour in extra virgin olive oil, fresh orange juice and paprika. Stir until the liquors become one, forming a thick dressing. Season the dressing to taste and set aside.
Now, blend the soaked couscous with a large fork and drizzle in the dressing.
Take a large fresh orange and peel it off properly. Cut away the pitch and gently break it into segments. Cut each orange segment into equal half.
Note: Cut the orange segments by placing them on a plate in order to catch the orange juice.
Top the couscous in the large bowl with the orange slices, orange juice, drained and rinsed chickpeas, roughly chopped pitted dried dates, and chopped shelled pistachios. Toss gently and season the ingredients to taste.
Now, set the bowl aside for around one hour, allowing the ingredients and flavors to mix together.
Right before serving, sprinkle the chopped fresh mint over the salad and present.