• Heat oven to 200°C (400°F). Line two medium baking dishes with baking paper (I simply used one large one).
• Peel pumpkin and cut into cubes of about 2cm. Peel and trim beetroot and cut into halves or quarters, if large.
• Place pumpkin, 2 cloves of garlic and 1 tablespoon oil in one dish and toss to coat. Repeat with beetroot, remaining garlic and oil in the second dish. (Or simply combine all the ingredients in one large dish).
• Place the dishes (or dish) in the oven and roast for 40 minutes, or until vegetables are cooked and slightly caramelised.
• For the dressing: Heat oil in a non-stick pan over a medium-low heat. Add red onion and cook until softened. Add remaining ingredients and simmer, stirring until sugar dissolves and the dressing starts to get slightly syrupy. Remove from heat.
• In a large bowl, combine couscous, chickpeas, beets and pumpkin. Fold in dressing and season to taste with sea salt and black pepper.
• When ready to serve, arrange salad on a platter and scatter over the toasted pine nuts.

*To prepare couscous:

• Place 1 cup couscous in a heatproof bowl. Add 1 cup hot water or stock, for more flavour.
• Cover with a tight-fitting lid or a plate and leave for 5 minutes to allow the steam to cook couscous.
• After 5 minutes, use a fork to fluff up the grains.