For the chimichurri, combine all the ingredients in a bowl and allow to infuse for at least 2 hours.
For the onions and pumpkin, preheat oven to 180°C. Drizzle the olive oil evenly over a tray and place the pumpkin and onion slices onto the oiled tray. Carefully turn in the oil so that both sides are coated. Sprinkle generously with the thyme, sea salt and pepper. Bake for 40 minutes, or until golden.
For the pearl couscous, heat the olive oil in a medium saucepan. Add the onion and cook over a medium to low heat, stirring occasionally, until they’re soft and starting to caramelise, about 10 minutes. Add the pearl couscous and garlic and stir to coat with the oil and then cook, stirring for another minute. Add the passata and water and season generously with salt and pepper. Add the bay leaf. Bring to the boil, cover immediately, reduce the heat to low and cook for 15 minutes. Do not remove the lid. Without taking the lid off, turn the heat off and stand for a further 15 minutes.
Fluff with a fork and place on a serving tray or into bowls and top with the pumpkin and onions and sprinkle with the macadamia chimichurri.