Here is a colorful salad for autumn!
Place the pumpkin in a baking dish coated with olive oil, sprinkle with 1/2 tsp. ground cumin and 1/2 tsp. salt. Bake in a preheated 400 degree oven for 30 minutes or until pumpkin is golden and soft. Set aside.
Bring a saucepan of water to the boil, add 1 tsp. salt, and drop in the green beans. Simmer for 6-8 minutes, until the beans are tender when pierced with a fork. Drain in a sieve or colander and run cold water over them to chill.
Place couscous in a bowl and pour over boiling vegetable stock (or water). Add remainng olive oil and lemon juice to couscous and allow bowl to stand for 5 minutes or until water has been absorbed.
Cut the cherry tomatoes in half if large. Place couscous, pumpkin, beans, cherry tomatoes, and mint in a bowl and toss to combine.
To make the dressing, combine yogurt, honey, and remaining cumin and mint in a small bowl. To serve, place salad on plates and spoon over dressing.
Note: You can add 1/2 cup chopped almonds, and 1/2 cup dried currants, for added texture and taste.