Preheat oven to 200C. Line a roasting dish with baking paper, and spread over the chopped onion, capsicum, pumpkin and chorizo.
Combine the oil, honey, harissa and cumin, and pour over the vegetables and chorizo. Bake for 30 minutes.
Add the chickpeas and zucchini to the baking tray, and continue to roast for a further 20 minutes.
Meanwhile, place couscous in a bowl with 1.5 cups of boiling water. Cover and allow to stand for 5 minutes, or until cooked. Fluff the grains with a fork, and then stir through the lemon juice and herbs.
Serve the couscous with the roasted chorizo and vegetables, along with some mixed lettuce leaves.