Preheat the oven to 200˚C (400˚F) and roast the pumpkin cubes for about 20 minutes.
Cook the pearl couscous according to the package instructions, drain and leave to cool.
Roast the hazelnuts and the seeds in a dry pan.
Put some of the rocket on a plate and add some pieces of pumpkin. Sprinkle some of the pearl couscous over de top and the half of the roasted seeds and nuts.
Make the dressing by combining the ingredients and stir well. Drizzle some over the salad or give separately