Place a medium size skillet with olive oil over medium heat, add garlic and cook down for 1- 2 minutes, add onions, and season was a dash of salt. Cook for three to four minutes until both onions and garlic are tender and set aside.
Next fill a pot over medium high heat and fill with three cups of water or low sodium vegetable stock, add the dates, raisins and zest the skin of the orange into the stock, then squeeze the juice of that same orange into the pot.
Cover pot with a lid and let stock come to a boil.
Next, add the couscous to the water stir onions and garlic and put the lid back on the pot and remove from the heat allow the couscous to remain in the stock for 3 to 5 minutes until all the couscous absorbs the liquid, fluff the couscous and mix all ingredients evenly, add the mint and serve.
