1. To make the dressing,combine all ingredients,including the water used to soften the dates,in a blender or food processor and blitz to a jam-like consistency. Scoop out into a small bowl,season with salt and pepper,cover and set aside until ready to serve.
2. Place a frying pan over medium heat. Add the olive oil and once hot,add the cous cous and the nuts,stirring constantly until the nuts take on a little shine. Add the zaatar and stir to coat. Remove from the heat and allow to cool before adding to a large mixing bowl.
3. Blanch the green beans in boiling water (a quick plunge,you want to keep the crunch),then rinse under cold water. Chop into bite-sized pieces and add to the cous cous mixture along with the cranberries and the herbs. Toss gently to combine.
4. Add 4-5 tablespoons of the date dressing and toss to loosely coat. Alternatively,if you want to'see'the dressing,you can add only 2-3 tbsp of the dressing and then dollop the remaining 2-3 tablespoons on top. This can look great because it's a thicker dressing.
5. Season generously with salt and pepper and serve*.
*If you are preparing this early,keep the beans and herbs separate and stir them through just before serving,so the salad retains the bright freshness the greens bring.
Tip:the Boxing Day leftovers are all the better after marinating overnight in the fridge.