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Heat a non-stick frying pan over a medium/high heat. Place the corn into the pan and cook for 10 minutes, turning occasionally until blistered and charred on the outside. Allow the corn to cool slightly before slicing the kernels from the cob.
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Dry roast the cumin seeds in a small frypan for 1 minute then crush in a mortar and pestle.
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Place the couscous, ground cumin and oil into a large flat bowl or tray. Using clean hands, rub the oil into the couscous to coat the outside of the grains. Mix through the boiling water until absorbed, then cover and set aside to steam for 8-10 minutes. Fluff the couscous with a fork once ready.
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Whisk all the dressing ingredients together in a small bowl.
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Mix the corn kernels, chilli, spinach, almonds, parsley, coriander and pomegranate seeds into the couscous.
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Place the salad into a serving bowl and garnish with coriander sprigs, pomegranate and extra almonds.
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Serve and enjoy with family and friends!
