• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Drain and rinse the chickpeas in a sieve.
• Pop the chickpeas and butternut squash onto a lined baking tray. 
• Toss with a drizzle of oil, ground coriander, salt and pepper then spread out in a single layer.
• When the oven is hot, roast on the top shelf until the butternut squash is soft and the chickpeas are crunchy, 20-25 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

• Meanwhile, add the couscous to a bowl.
• Make a stock by dissolving the muscat in 200ml boiling water (500ml for 4p). 
• Pour the stock into the bowl with the couscous, cover tightly with a plate or cling film and leave aside for 10 mins.

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

• While the couscous cooks, halve, peel and chop the onion into small pieces.
• Place a pan over medium heat (without oil).
• Once hot, add the sesame seeds and dry-fry, shifting regularly, until lightly toasted, 2-3 mins
• Remove from the pan and set aside. 

TIP: Watch them like a hawk as they can burn easily.

• In a large bowl, mix the yoghurt, harissa paste and half the sesame seeds.
• Stir to combine then season to taste with salt and pepper.

• Fluff up the couscous with a fork.
• Mix the couscous through the dressing along with the chopped onion.
• Carefully stir through the roasted butternut squash and crispy chickpeas.
• Season to taste with salt and pepper.

• Divide the adorned couscous between bowls.
• Crumble over the Greek Style Cheese. 
• Garnish with the remaining sesame seeds and a drizzle of honey.