Preheat oven to 425°F (220°C).

Into a bowl, add the 2 cubed sweet potatoes to a large bowl. Drizzle with 2 tbsp olive oil and sprinkle in the spices (1 tsp each ground cumin, smoked paprika and garlic powder, ½ tsp each ground coriander, turmeric, and kosher salt, and ¼ tsp black pepper and ground nutmeg). Toss until evenly coated. Spread onto a baking sheet in a single layer. Spreading out enough so they aren’t touching much. Roast for 20–30 minutes, flipping halfway through, until golden brown, slightly caramelized, and fork tender.

In a medium saucepan, add 1 cup dry pearl couscous, 1 ¼ cups low-sodium vegetable broth, 1 tbsp olive oil, and salt as desired. Stir together. Bring to a boil. Reduce heat to low, cover, and simmer 8–10 minutes, until liquid is absorbed. Remove from heat and let sit 5 minutes, then fluff with a fork. Allow to cool slightly while prepare the rest of the dish.

In a small bowl, whisk together 3 tbsp olive oil, juice of ½ an orange and ½ a lemon, 1 tsp harissa, 1 minced garlic clove, ½ tsp salt and ¼ tsp black pepper. Whisk together. Taste and adjust any seasoning.

In a large bowl, combine: cooked couscous, roasted sweet potatoes, 15oz rinsed chickpeas, ½ cup chopped parsley, ⅓ cup each kalamata olives, chopped dates, almonds and pistachios, ¼ cup chopped mint, and the zest of 1 orange and 1 lemon. Toss together. Then, pour dressing over the top and toss again. Adjust any seasonings and serve.