Pre-heat the oven to 220°C
Combine all of the spices in a bowl. Add the pumpkin and olive oil, and toss until the pumpkin is evenly coated. Spread the cubed pumpkin out onto a baking tray, and roast for 30-40 minutes or until tender and golden
In the meantime, slice the onions and set them aside. Add the onions to the baking tray after the pumpkin has been roasting for 20 minutes.
Bring a large pot of water to boil. Add the stock cube and stir to dissolve. Add the pearl cous cous and cook according to the packet instructions; time will vary depending on the size of the cous cous
Once cooked, drain the cous cous and combine with the roast pumpkin and onions. Add the pepitas, pomegranate seeds, parsley and dukkah and roughly toss until the ingredients have combined.
Serve into a serving bowl, and dress with a squeeze of lemon juice and a drizzle of argan oil. Serve warm