Empty the couscous into a bowl. Pour the boiling stock over the couscous, cover and leave to absorb for approx. 5 mins. Separate with a fork.
Mix the beetroot in with the couscous. Whisk together the lemon juice and oil, season. Add the dressing to the couscous, mix everything together, leave to infuse for approx. 10 mins. Divide the salad between 4 bowls.
Peel the oranges, cut into slices approx. 5 mm thick, spread on top of the couscous salad along with the dates and cottage cheese. Top with the mixed seeds.