In a large bowl, add Couscous (2 cup) and Boiling Water (2 cup). Cover with plastic wrap and set aside for 5 minutes.
Using a fork, fluff the couscous. Set aside to cool.
To couscous, add Cucumber (1), Cherry Tomato (250 gram), Italian Flat-Leaf Parsley (1 cup).
Prepare the Pomegranate (1) by beating on all sides with a wooden spoon. Then cut in half and squeeze the juices and seeds over the salad.
Add Extra-Virgin Olive Oil (1/3 cup), Toasted White Sesame Seeds (2 tablespoon) and Salt and Pepper (to taste). Stir and drizzle a bit more pomegranate juice on top.