Grate or pare the zest from the lemon. Juice it. Peel and grate or crush the garlic. Mix a good pinch of the ras el hanut with half of the lemon juice and garlic in a bowl. Add the beef. Stir to mix. Set aside to marinate.
Heat the oven to 200°C/Fan 180°C/Gas 6. Halve the squash. Scoop the seeds out of one half. Peel the skin off half the squash. Chop into bite-sized pieces. Rinse and trim the courgette. Slice into thick rounds. Peel the onion and chop into thin wedges.
Spread all the veg out on a baking tray. Drizzle with a little olive oil. Season. Roast for 30 mins till cooked through and golden. Turn once after 15 mins. Fill a kettle and boil it.
Pop the couscous in a heatproof bowl. Pour in 250ml hot water from the kettle. Cover with a saucer or cling film. Put to one side to soak.
Rinse the mint and parsley. Pat dry. Finely chop the leaves from both, throwing away any thick stems. Pop half the herbs in a small bowl.
Measure out 1 tsp of the cumin. Add to the herbs with 2 tbsp of the honey, the remaining lemon juice and zest and 2 tbsp olive oil. Season. Set aside.
Heat the grill to medium and line the pan with foil. Thread the beef onto metal or wooden skewers (if using wooden ones, soak them for 5-10 mins in water). Brush the beef with a little olive oil. Grill for 5-8 mins till the beef is browned and cooked. Turn them every so often.
Stir the roast veg into the couscous. Serve the couscous with the beef skewers scattered with the rest of the chopped herbs.