Roasted pumpkin salad with red onion, arugula and pearl couscous...
Season with a sprinkle of pepper and salt, cumin and cinnamon. Drizzle with some olive oil also. Give the ingredients a good stir.
Bake the pumpkin and red onion for 20 minutes until soft. Once cooked through, remove the tray from the oven and then let the roasted pumpkin and onion rest at room temperature until cooled down. In the meantime prepare the pearl couscous. Pour the vegetable stock in a small saucepan. Place it over high heat until boiling. Then add the couscous.
Turn the heat low and cover the pan. Let the couscous swell in the hot stock for about 7 minutes or until tender. Don't add butter or olive oil. Once cooked, let the couscous cool down.
Transfer the cooled pumpkin and onion to a bowl, add with lemon juice and arugula. Check the seasoning and add extra pepper or salt to taste.