1.Boil, steam or microwave pumpkin until just tender (do not overcook). Drain and set aside to cool. Place couscous in a large saucepan, add oil and boiling water, stand covered for 2-3 minutes until couscous swells and absorbs water. Place saucepan over a low heat and stir with a fork for a few minutes to separate grains. Transfer couscous to a large bowl, cool, then stir in pumpkin, baby spinach and pine nuts.
2.Whisk the pesto and Italian dressing in a bowl, to combine then add to couscous salad and toss gently.
Salad can be prepared several hours ahead and kept, covered, in the refrigerator.Note