1.Preheat oven to 220°C. Line 2 oven trays with baking paper.
2.Divide pumpkin, carrots, onion, zucchini, chickpeas, seasoning and oil between trays, tossing well. Roast for 25-30 minutes turning half way through.
3.Meanwhile, to make the dressing; in a jug, whisk all ingredients ingredients. Season to taste.
4.Place couscous in a heat-resistant bowl. Cover with boiling water. Set aside for 5 minutes. Fluff with a fork to separate grains. Toss currants and half dressing through.
5.Toss couscous on a platter with roasted vegetables, spinach leaves and feta. Sprinkle with pomegranate and dukkah and drizzle over remaining dressing. Scatter with mint leaves to serve.
For an extra crunch, remove roasted vegetables from the tray and return the chickpeas to the oven for 10 minutes until crisp.Note