• 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 the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, pop the couscous into a bowl. 
• Pour in 200ml boiling water (4P: 500ml | 6P: 600ml) along with the stock.
• 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. Stir the coconut milk (or shake the packet) to dissolve any lumps.
• Quarter the lemon.

• Chop tofu into 2cm cubes. Season with salt and pepper.
• Place a large pan over medium-high heat with a drizzle of oil.
• Fry the tofu for 6-8 mins. Once cooked, add the chickpeas shift occasionally, 3-5 mins. Add the ras-el-hanout. 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 (per 2P), 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, honey and harissa paste 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.