1. Preheat oven to 180ºC and prepare two baking trays.
  2. Lightly coat pumpkin with oil and spices, spread on a baking tray and roast for 10 minutes.
  3. Coat capsicum with oil and spices, spread on the second baking tray and roast for 20 minutes or until the pumpkin and capsicum has softened and lightly charred.
  4. Meanwhile, on low heat toast pine nuts on frypan until browned and set aside.
  5. In another pan, heat oil on medium heat, add garlic and chickpeas, tossing occasionally and cook for 8 minutes or until chickpeas have browned.
  6. Meanwhile, prepare couscous as per packet instructions. Once cooked, fluff with a fork and stir through lemon juice.
  7. Plate couscous with roasted pumpkin and capsicum, toasted pine nuts and chickpeas, red onion, basil leaves and drizzle with yoghurt.
  8. Serve and enjoy with family and friends!