In a large bowl, add the olive oil, rice wine vinegar, mustard, and honey. Whisk well.
Prepare a large pot on high heat. Fill with water and bring to a boil. Add the couscous and let cook for 6 minutes or according to package directions. (Don’t overcook!) Drain and rinse and place in the large bowl.
When cooled, add the pomegranate seeds, mint, chives and the dressing, and mix well. Serve room temperature or cold.
Israeli couscous is the larger couscous (they are teeny pasta balls).