• 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.

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

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

• Place a large pan over a medium-high heat with a drizzle of oil.
• When hot, add the chickpeas and toss for 3-5 mins.
• Add the ras-el-hanout and remaining korma paste. Fry for another minute. 
• Stir in the chopped tomato, peanut butter and two-thirds of the coconut milk. Cover and simmer for 8-10 mins.
• Stir occasionally and add a splash of water to loosen the sauce if required.

• Drain the 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, top with the stew and garnish with peanuts and a swirl of remaining coconut milk.