Preheat oven to 200°. Place couscous in a heatproof bowl. Heat stock for 1-2mins until boiling. Pour over couscous. Stir to combine. Cover and set aside for 3 mins. Stir with a fork to seperate grains. Stir in 1T of oil. Allow to cool completely.

Heat 1T of oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 mins or until soft. Stir in coriander and 1t cumin and cook for 1 min. Add dates and cook for 2 mins or until tender.

Add date mixture, pistachio, salt and pepper to couscous. Spoon couscous mixture and cinnamon stick into chicken cavity. Tie legs together. Whisk honey, ground cinnamon, salt and pepper, and remaining cumin and oil. Place chicken breast up, and brush mixture over chicken.

Roast chicken, basting every 20 mins with remaining honey mixture for 1 hr or until juices run clear when thigh pierced with skewer. Stand, covered for 10 mins. Serve with pumpkin and spinach.