METHOD :

• Pre-heat oven to 200 degrees.
• Using a sharp knife, carefully cut a circle from the top of the pumpkin to create a plug.
• Scoop out the seeds and membrane and discard, but keep the plug. Tear off a piece of tin foil that is large enough to wrap around the pumpkin in a double layer and place the pumpkin in the center.
• Heat half of the olive oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 2 minutes before adding in cumin, cinnamon and kale. Continue to cook for 2 minutes, or until the kale has wilted.
• Add in the vegetable stock and heat through.
• Add in the CousCous mix, gently stir and remove from the heat.
• Cover and leave to steam for 3-4 minutes.
• Fluff the mixture with a fork before adding in the nuts and cranberries.
• Spoon the couscous into the inside of the pumpkin and use the back of a spoon to pat the stuffing in tightly.
• Place the plug back onto the top of the pumpkin and rub over the remaining olive oil.
• Wrap the pumpkin in the foil and bake on an oven tray for 50 minutes.
• Remove the foil from the pumpkin and roast uncovered for a further 20 minutes, or until the pumpkin is soft when a skewer is inserted into the flesh. Remove the pumpkin from the oven and allow to rest for 5 minutes before cutting into thick wedges.
• Whisk all the lemon tahini dressing ingredients together in a bowl with a pinch of sea salt.
• To serve, place wedges of the stuffed pumpkin onto serving plates and drizzle with the dressing and scatter with extra pistachio nuts. Enjoy!