1. Preheat oven to 200°C.
  2. Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl and season with salt and pepper.
  3. Gently toss until pumpkin is coated in spice mixture. Place on baking tray and bake until golden brown, turning occasionally.
  4. Bring the vegetable stock to the boil over high heat.
  5. 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.
  6. Use a fork to separate the grains and transfer CousCous to a large bowl.
  7. Add the cooked pumpkin, spinach, chickpeas, walnuts, lemon juice and coriander and gently toss until well combined.
  8. Season with salt and pepper. Serve with low fat plain yoghurt, if desired.