a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Pop the butternut squash onto a large baking tray.

c) Drizzle with oil, season with salt and pepper, then sprinkle over half the chilli flakes (use less if you'd prefer things milder). Toss to coat, then spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

a) Meanwhile, boil a full kettle.

b) Zest and halve the lemon.

c) Halve any thick broccoli stems lengthways.

d) Peel and grate the garlic (or use a garlic press).

a) Put the couscous in a bowl.

b) Pour the boiled water for the couscous (see pantry for amount) from the kettle into the bowl.

c) Stir in the vegetable stock paste, then cover tightly with cling film.

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

a) When the butternut has 10 mins left, heat a drizzle of oil in medium frying pan on medium-high heat.

b) Once hot, add the broccoli and stir-fry for 2-3 mins, then add the garlic. Cook for 1 min more, then add a splash of water. 

c) Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.

d) Meanwhile, in a small bowl, mix together the lemon zest and yoghurt. Season to taste.

a) Fluff up the cooked couscous with a fork.

b) Stir through the zhoug, a squeeze of lemon juice and a drizzle of olive oil.

c) Taste and add salt and pepper if needed.

a) When ready, share the zhoug couscous between your bowls.

b) Top with the roasted butternut squash and garlic broccoli, then crumble over the Greek style salad cheese.

c) Add a dollop of lemon yoghurt and sprinkle over the remaining chilli flakes to finish.

Enjoy!