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Roast pumpkin with extra virgin olive oil and a pinch of salt and pepper at 180°C for 30-40 minutes or until tender and the edges begin to caramelise.
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Heat oil in a saucepan. Add San Remo Pearl CousCous with a pinch of salt; stir to coat with oil. Once the couscous begins to get a little colour add water and salt and bring to the boil. Turn down to a low heat, cover with the lid and simmer, following cooking times on the packet (about 15 minutes). Allow to cool slightly.
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To make the dressing whisk yoghurt, lemon juice, harissa, salt and extra virgin olive oil in a large bowl until smooth.
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Pour cooled couscous into the dressing. Add chickpeas, pine nuts, roasted pumpkin, capsicum, coriander, parsley, mint and spring onion. Use a wooden spoon to coat everything in the dressing. Serve immediately.
