1. Combine all dressing ingredients in a screw top jar and set aside.  
  2. 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.
  3. 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.
  4. Place cooled CousCous in a bowl. Add all remaining ingredients, including carrots and onions. Toss gently.
  5. 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.