Method

• 1.
  For the pickled eschalots, combine beetroot, vinegar, sugar, 2 / 3 cup (165ml) water and 2 tsp salt flakes in a saucepan over high heat. Bring to the boil, remove from heat and stand for 30 minutes to cool. Pour beetroot mixture over eschalot in a bowl and stand overnight to pickle.
• 2.
  The next day, preheat the oven to 180°C. Grease 2 baking trays and line with baking paper.
• 3.
  Place the pumpkin and squash on 1 prepared tray. Combine baharat, 1/4 cup (60ml) oil and 1 tsp salt flakes in a bowl, then rub over pumpkin and squash. Bake for 25 minutes or until pumpkin is tender. Cover to keep warm.
• 4.
  Reduce oven to 150°C.
• 5.
  For the honey pepitas, toss all ingredients on second prepared tray. Toast, stirring halfway, for 10-12 minutes or until golden. Set aside to cool (pepitas will harden as they cool).
• 6.
  Meanwhile, to make the couscous, place couscous and remaining 1 tbs oil in a heatproof bowl and stir to coat grains. Bring stock to the boil in a saucepan, then pour over couscous. Cover and stand for 20 minutes or until all the liquid is absorbed. Stir carefully with a fork to loosen, then add mint and barberries.

• 7.
  Divide couscous among serving plates and top with the pumpkin mixture and drained pickled eschalot. Sprinkle with honey pepitas and oregano leaves to serve.