• 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.

• Boil 240ml water (per 2P) in a large pot along with the stock.
• Once the water is boiling, stir in the bulgur then bring back to the boil.
• Simmer for 1 min then pop a lid on the pot and remove from the heat. Leave aside for 12-15 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.

• 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. 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.