1. Preheat the oven to 200 degrees C. Bring the vegetable stock to the boil then turn off the heat, add the couscous to the saucepan and cover for two to three minutes. Remove the lid, fluff with a fork and set aside.
2. On a large baking tray lined with greaseproof paper, place the pumpkin, chickpeas and onion on top, drizzle with the olive oil and toss well. Roast for 20 minutes until the pumpkin and onion is tender and the chickpeas are just crisp.
3. In a large bowl combine the couscous, roast vegetables, crumbled feta, rocket and balsamic and toss well. Season with sea salt and freshly cracked pepper and gently toss until well combined.
4. Spoon your pumpkin and couscous salad into serving bowls and serve warm.