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Place CousCous into a flat-bottomed bowl and using clean hands rub in 1 tbs of oil so the grains are coated. Pour in 1 cup of boiling water and stir until the water has been absorbed. Cover and set aside for 5 - 10 minutes to steam.
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Meanwhile finely grate carrots and place them into a large mixing bowl along with olives, almonds, sesame seeds, chilli and cranberries.
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Whisk together lemon, sumac, maple syrup, remaining extra virgin olive oil, a pinch of salt and pepper in a bowl until it is combined.
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Using a fork, fluff the CousCous and combine with carrot mixture along with mint and parsley.
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Toss dressing through the salad then place onto a serving bowl. Garnish with extra almonds and mint before serving.
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Serve and enjoy with family and friends!
