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Preheat oven to 200°C.
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Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl and season with salt and pepper.
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Gently toss until pumpkin is coated in spice mixture. Place on baking tray and bake until golden brown, turning occasionally.
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Bring the vegetable stock to the boil over high heat.
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Remove from heat and add the CousCous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed.
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Use a fork to separate the grains and transfer CousCous to a large bowl.
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Add the cooked pumpkin, spinach, chickpeas, walnuts, lemon juice and coriander and gently toss until well combined.
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Season with salt and pepper. Serve with low fat plain yoghurt, if desired.
