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Place the vinegar, water, salt and honey into a small pot over a medium heat. Place the onions into a steralised jar and pour the pickling liquid over them, enough to cover the onions. Set aside for 20 minutes to cool. These will keep for up to a month in the refrigerator.
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Cook the San Remo Pearl CousCous in boiling salted water as per packet directions. Drain and run under cold water to cool.
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Place the cooled CousCous into a large mixing bowl. Add in the currants, pomegranate almonds, sesame seeds, parsley and mint.
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Pour 1/3 cup of the pickling liquid into a bowl and mix with sumac and extra virgin olive oil. Pour the dressing over the salad and toss well to coat.
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Place the salad into a serving platter and top with some of the pickled onions and extra pomegranate seeds.
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Serve and enjoy with family and friends!
