Roast Pumpkin & Couscous Salad

1: Preheat the oven to 200°C conventional or 180°C fan forced.

2: To a large bowl, add diced pumpkin, red onion, chickpeas, olive oil, smoked paprika, cumin, coriander, mixed herbs, salt, and pepper.

3: Spread the mixture evenly onto a lined baking tray and bake until pumpkin is golden and cooked through.

4: In a small saucepan, bring veggie stock to the boil, then turn off the heat and add couscous.

5: Cover and allow to stand for 5 minutes.

6: Remove lid and fluff up the couscous with a fork to separate the grains, then set aside to cool.

7: To assemble, combine the roasted pumpkin, onion, chickpeas, couscous, rocket, chopped mint, lemon juice, and top with pine nuts.

8: Season with salt and pepper to taste if desired, and serve.