Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm thick slices.

Pop the butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the roasted spice and herb blend. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

Pop the pepper onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until soft and slightly charred, 15-18 mins.

While everything roasts, put the couscous in a bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

In a small bowl, mix together the honey, hot water for the sauce (see pantry for amount) and half the harissa paste. Season with salt and pepper. Set aside for later. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roughly chop the parsley (stalks and all). Roughly chop the walnuts.

When the couscous is ready, fluff the grains up with a fork, then stir through the remaining harissa paste and half the parsley. 

Once roasted, stir the peppers through the couscous.

Share your couscous between your bowls and top with the roasted butternut squash, then drizzle over the honey harissa sauce.

Crumble the Greek style salad cheese over the top and finish with a sprinkle of the chopped walnuts and remaining parsley.

Enjoy!