Hollow out pumpkins and remove seeds. Drizzle the inside of each pumpkin shell with olive oil, salt, and pepper. Bake in a 400 degree oven for 10 minutes while making the couscous. Remove from the oven and reduce the temperature to 350 degrees.

Cook the couscous, in chicken stock, according to package instructions to yield 2 cups cooked couscous. Cooking with chicken stock instead of water adds wonderful flavor. Set aside.

Heat a skillet with 1 tablespoon olive oil over medium-high heat. Add onion, garlic, celery, and apple. Saute until tender, then stir in thyme, minced sage, and maple syrup.

Stir the cooked couscous into the apple onion mixture in the skillet. Stir in the toasted walnuts and season to taste with salt and pepper.

Evenly fill the partially cooked pumpkins with the stuffing mixture and place it in a shallow baking dish or parchment-lined baking sheet. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes more, or until the pumpkin is fork-tender but still retains its shape. Serve immediately.