• Preheat the oven to 220°C/200°C fan/gas mark 7.
• 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 cooked through, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, pop the couscous into a bowl. 
• Pour in 200ml boiling water (500ml for 4p) along with the stock powder.
• Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
• Drain and rinse the chickpeas in a sieve.
• Cut the lemon into quarters.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the chickpeas and cook, shifting occasionally, 3-5 mins. Add the ras-el-hanout and harissa paste. Fry for 1 min more. 
• Stir in chopped tomatoes, peanut butter and two-thirds of the coconut milk.
• Squeeze in the juice of one lemon wedge (double for 4p), cover and simmer, 8-10 mins.
• Stir occasionally to prevent sticking. Loosen the sauce with a splash of water if required.

• Stir the roast butternut into the stew.
• Season to taste with salt, pepper and sugar.
• Fluff up the couscous with a fork and season to taste with salt and pepper.
• Divide the couscous between bowls and top with the stew.
• Garnish with peanuts and a swirl of remaining coconut milk. Serve with remaining lemon wedges on the side.