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Preheat oven to 200°C.
Trim ends from pumpkin. Slice into 2cm-thick slices and lay into a roasting pan. Rub with 1 tbs oil and sprinkle with dukkah. Roast for 20 minutes.
3 Drizzle with honey and roast for another 15 minutes or until tender and golden.
Meanwhile, heat remaining oil in a saucepan. Add onion, couscous and sultanas. Stir to coat with oil. Pour in 2 ½ cups boiling water. Cover, reduce heat to low and simmer, stirring twice during cooking, for 10 minutes. Transfer to a bowl. Cool.
Add coriander and pistachio to couscous. Toss through to combine.
To make the dressing, combine oil, vinegar and lemon. Pour over couscous mixture and toss through. Set aside.
Remove pumpkin from roasting pan. Remove and discard seeds and skin. Dice flesh and add to couscous mixture. Serve topped with pomegranate arils.