Bring water to boil in a saucepan. Add 1 teaspoon macadamia oil, a dash of salt, and couscous. Cover, remove from heat, and let stand for at least 5 minutes. Fluff the grains with a fork and cool completely.
Heat vegetable oil in a small heavy pot over medium heat. Add shallots and fry, stirring constantly, until golden brown. Remove with a spoon, drain, and cool completely.
In a large bowl, combine couscous, 1 teaspoon macadamia oil, a dash of salt, and ginger using a fork or your hands. Add pomelo segments, half of the fried shallots, and mint and gently toss to combine.
Garnish with the remaining fried shallots and serve.
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