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Boil a large pan of salted water. Cook the couscous according to the pack instructions.
While it cooks, use a small knife to peel the oranges, then segment them over a large bowl to catch any juice. Reserve the orange segments.
Drain the cooked couscous and transfer it to the bowl with the orange juice.
Mix in the orange zest, lemon zest and juice, 3 tbsp olive oil, 3 tbsp harissa, 2 tsp ground cinnamon, 2 tsp ground coriander, and seasoning.
Allow it to cool, stirring occasionally. You can chill it for up to 24 hrs at this stage.
Once the couscous mixture is cool, add the sliced red onions, crumbled feta, mint, coriander, baby spinach and the reserved orange segments.
Toss everything together gently to avoid crushing the oranges.
Serve the salad at room temperature. Leftovers will keep in the fridge for up to 2 days.