• Boil a large pot of salted water for the butternut squash.
• When boiling, add the butternut squash and cook until fork tender, 10-15 mins.
• Drain and rinse the chickpeas in a sieve.
• Cut the lemon into quarters.

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

• Meanwhile, pop the couscous into a bowl. 
• Pour in 200ml boiling water (500ml for 4p).
• Stir through half the harissa paste.
• Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the chickpeas and gently shake the pan to toss for 3-5 mins.
• Add the ras-el-hanout and remaining harissa. Fry for 1 min more. 
• Stir in the chopped tomato, peanut butter, two-thirds of the coconut milk and the juice from one-quarter of the lemon wedges. Cover and simmer for 8-10 mins.
• Stir occasionally and add a splash of water to loosen the sauce if required.

• Drain the cooked butternut and stir 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 couscous between bowls and top with the stew.
• Garnish with peanuts and a swirl of remaining coconut milk. Serve with remaining lemon wedges.