Cook the couscous according to packet instructions.
In a large mixing bowl, mix the couscous, ClemenGold segments, pomegranate seeds, mint, parsley, red onion and feta.
In a separate bowl, whisk the olive oil, ClemenGold juice, lemon juice and honey for the dressing and season with salt and pepper.
Pour the dressing over the salad and mix through.
Let it stand for 15-30 minutes for the flavours to develop.