Roasted Pumpkin and Spinach Couscous

600g pumkin, chopped
1 Tbs olive oil
1 cup chicken stock
1 cup water
2 cups (400g) couscous
150g trimmed spinach, shredded
1/2 cup (50g) roasted walnuts, chopped

Preheat oven to 220C. Place pumpkin in single layer on oven tray, drizzle with oil. Roast, uncovered, 30mins or until tender, turning halfway. Bring stock and the water to boil. Remove from heat, stir in couscous. Cover, stand 5mins, fluff with fork. Stirin spinach, cover, stand 5mins. Combine pumpkin, couscous, nuts and dressing.

Cumin Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 tsp honey
3/4 tsp ground cumin
1/2 tsp caynenne pepper

Combine all ingredients in a jar, shake well.