Cook the couscous according to the instructions on the packet.

Once cooked, transfer to an extra large tupperware container and stir through some olive oil to stop the grains sticking (give it a stir every now-and-then as it cools).

Spread the cubed pumpkin on a lined oven tray and drizzle with olive oil then sprinkle with the leaves of the rosemary sprig.

Cook for 40 minutes or until golden at 180C fan-forced.

Leave to cool.

Rinse and trim the beans then pop them in a bowl and cover with freshly-boiled water.

Leave for 1 minute then tip out the water and cover the beans with ice.

Leave to cool.

In a small saucepan, cook the pumpkin seeds with a splash of olive oil until golden then remove to a plate to cool.

Once everything has cooled, combine the couscous, pumpkin, beans, spinach and lemon in the large tupperware container then transfer to a salad bowl.

Top with goat's cheese, pumpkin seeds and pomegranate then drizzle with lemon juice.