Soak the couscous. Cook the chickpeas.
Place the pumpkin on an oven roasting tray. Season well with salt and pepper and toss with enough olive oil to coat.
On another roasting tray place the capsicums, courgettes, garlic and olives. Season well with salt and pepper. Drizzle with enough olive oil to coat.
Remove both trays from the oven and allow to cool.
Combine in a large serving bowl all the cooked vegetables, cooked couscous, chickpeas, shredded spinach, almonds, fresh herbs and lemon zest. Drizzle over the mint dressing and mix gently to incorporate all the flavours.
Garnish with the fresh mint leaves and toasted seeds and serve.