Roasted pumpkin and couscous salad

Ingredients

• 1 Kilogram pumpkin, cut into 3cm pieces
• 1 Tablespoon moroccan spice mix
• 2 Tablespoon olive oil
• 1 1/2 Cup couscous
• 1 1/2 Cup boiling water
• 1 Tablespoon shredded orange zest
• 1/4 Cup orange juice
• 400 Gram can chickpeas, rinsed
• 1/2 Cup chopped mint, plus extra leaves to serve
• 100 Gram baby spinach leaves, coarsely shredded
• 1/3 Cup cranberries