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Preheat oven to 200 degrees. Line a baking tray with baking paper. Place carrots, parsnip, pumpkin and onion on tray and spray lightly with oil and drizzle with vinegar. Toss to cover. Bake for 45 minutes, turning occasionally until tender and browned.
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In a large bowl combine CousCous with spice, sultanas and dates. Stir in boiling water and cover. Stand for 6 minutes and fluff with a fork.
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Put lemon juice, oil and herbs in an old jar and shake until combined or whisk well in a bowl. Coat the CousCous with liquid and serve topped with vegetables.
