Preheat oven to 425 degrees F. In a large heatproof bowl combine the cumin, ginger, cinnamon, 1 teaspoon of the salt and pepper. Add root vegetables and onion. Add oil and toss to coat. Arrange in a single layer in two shallow baking pans. Roast, uncovered, for 25 to 30 minutes or until tender, stirring once.
Meanwhile, in the same large bowl combine boiling water, couscous, and 1/2 teaspoon salt. Stir. Cover tightly with plastic wrap or a lid and let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over.
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