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Combine all dressing ingredients in a screw top jar and set aside.
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Preheat oven to 200°C. Combine the olive oil and honey in a bowl. Place carrots and onion on a shallow sided oven tray, drizzle with honey and olive oil mixture; stir to combine. Sprinkle Moroccan spice mix over the vegetables. Roast for 40 minutes or until vegetables are tender, stirring half way through cooking time. Set aside to cool.
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Meanwhile place water, olive oil and salt in a medium saucepan. Bring to the boil. Remove from heat and stir in CousCous. Cover and stand for 3 minutes. Place over a very low heat for 3 minutes while stirring with a fork to separate grains. Spread out onto an oven tray and set aside to cool.
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Place cooled CousCous in a bowl. Add all remaining ingredients, including carrots and onions. Toss gently.
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Shake dressing and pour over salad. Toss gently. Place on a serving platter or shallow bowl. Top with extra pomegranate seeds, extra pistachio nuts and extra herbs.
