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• Pumpkin: cut the pumpkin, having removed the seeds and skin, into irregular pieces of 3cm per side. Cut the onion into 8 slices and add it to the pumpkin. Heat the fan oven to 160° and bake on a suitable tray for around 25 minutes, until softened. Remove the pumpkin and onion and leave to cool to room temperature, then toast in a non-stick pan over a high heat for 1 minute, without seasoning.
• Couscous: prepare the couscous by following the instructions on the packet. Once ready, add the boiled chickpeas. 
• Lightly sear the spinach in a pan with oil and salt, cut the Gruyere into small cubes and incorporate them into the couscous. Mix together and add the pumpkin with the previously roasted onion.

Plating: 
Divide the couscous into portions and complete each dish with finely grated lemon zest, a drizzle of oil, chopped pepper, and harissa.