• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Pop the butternut squash onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Add the couscous and half the stock to a bowl.
• Pour in 200ml boiling water (500ml for 4p) and mix well to combine.
• Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, place a large pan over medium heat (without oil).
• Once hot, dry-fry the almonds until lightly toasted, stirring regularly, 3-4 mins. Remove from the pan and set aside.
• Halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

• Return the pan to medium-high heat with a drizzle of oil. 
• Once hot, add the onion and chicken. Season with salt and pepper.
• Fry until chicken is golden brown on the outside, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 
• Add the ginger and garlic and fry until fragrant, 30 secs.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Pour in the passata, remaining stock, 50ml water and ½ tsp sugar (double both for 4p).
• Cover and simmer for 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Stir through a knob of butter, the harissa paste and roasted butternut squash.
• Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.

• Fluff up the couscous with a fork and divide between bowls. 
• Top with the chicken and butternut squash tagine.
• Finish with a sprinkling of toasted almonds and a drizzle of cranberry chutney.