Roast the beets: wash them and put them on a dry baking sheet. Roast in a 400F oven until a sharp knife pierces them easily. This might take an hour and a half, or so. When they are cool enough to handle, slip their skins off. Use a vegetable peeler, if necessary. Chop the beets into a small dice while they are still warm. Toss with the couscous, breaking up any lumps with a fork.
Toss with the parsley, dill, and nuts.
Mix the remaining spices with the olive oil and lemon juice, and add to the salad. Toss well. Serve warm or chilled (flavors will blend together nicely if you refrigerate it for a while)
