Add the water to a medium-sized pot over high heat. Once it reaches a boil, turn off the heat and add the couscous and lemon juice. Stir with a fork to make sure all the couscous is moistened, cover the pot with a lid and let it sit for 5 minutes. Fluff with a fork and set the lemon couscous aside to cool to room temperature.
Chop the cucumber and the mint and set aside.
Add the honey, lemon juice, olive oil and salt to a mason jar and shake until it comes together.
Once the couscous has cooled, add it to a large bowl along with the cucumber, the pomegranate arils, the chopped mint and the lemon zest.
Pour the dressing over the top and toss well to coat. Serve the salad immediately with some lemon wedges on the side, or refrigerate for a few hours and serve cold.