Whisk the eggs in a bowl and add the mint and a pinch of salt and sugar. Heat a 20cm frying pan until it is smoking hot, add some olive oil and turn the heat halfway down. Pour 35ml of the egg mixture into the pan and swirl to coat evenly. As soon as the egg mixture is cooked, loosen the sides and remove from the pan with a plastic spatula.
Place the omelette herb side down on baking paper and cool down.
Place the dates, apricots, almonds, walnuts, cream cheese, honey, cinnamon, orange zest and orange blossom water into a bowl and cream together, then stir in the couscous.
Divide the mixture into 12 balls and then roll the balls into sausages. Top each omelette with a couscous sausage and roll it up and let it rest until needed. Trim the ends and cut the omelette in half at an angle and drizzle with date syrup, sprinkle with sesame seeds.