Heat the oil in a frying pan. Sauté the chicory for approx. 3 mins., add the maple syrup, season with salt and then set aside.
Mix the couscous and salt in a bowl, pour the water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.
Combine the vinegar and oil in a bowl, season. Add the chicory, couscous, dates, pomegranate seeds, almonds and herbs, mix.