Boil a kettle and put a cup of boiling water on top of the couscous. Cover the couscous and let it sit for four minutes.
Melt the butter.
Cut the filo pastry sheets thinly and crumble some of the feta, roughly chopped dates, and couscous on top.
Diagonally fold the top right of the pastry to the bottom left of the filling and wrap it with the bottom section of the filo, folding over the remaining pastry to form a triangle shape, leaving a flap at the bottom.
Spread melted butter on the remaining flap to seal, and fold into the parcel.
Cook in the oven for 25 minutes at 180C/Gas 4 until golden brown and sprinkle with poppy seeds.
Mix the natural yoghurt and honey and eat the parcels with pomegranate seeds.