Harissa butternut squash couscous

Ingredients

serves 3

• ½ butternut squash, peeled and chopped
• 2 tbsp extra virgin olive oil
• 3 tsp harissa paste
• 150g dry couscous
• 400ml vegetable stock
• 1 400g can chickpeas, drained and rinsed
• 100g peas, cooked
• Juice of ½ a lemon

Directions

1. Preheat the oven to 190°C. Prepare a large baking tray and add the butternut squash. Drizzle with 1 tbsp olive oil and 2 tsp harissa paste. Toss until evenly coated. Roast for 20 minutes, until almost softened.
2. In a large bowl, add the couscous then vegetable stock, pouring until the water is 0.5cm above the couscous. Set aside for 10 minutes.
3. Add the chickpeas to the roasted butternut squash and continue to roast for 10 minutes.
4. Using a fork, loosen the couscous. Add the lemon juice, 1 tsp harissa paste and 1 tbsp olive oil, and mix well. Add the peas, butternut squash and chickpeas, and mix together. Serve warm or cold.