Serves 2

Ingredients

Half a butternut squash
½ tsp. coconut oil
½ small red onion finely chopped
1 garlic cloves peeled and crushed
½ tsp. cumin seeds
½ tsp. ground coriander
½ can chickpeas, drained
80g couscous
Vegetable stock
1 tbsp. finely chopped coriander

Preparation method

1. Preheat oven to 200C/180C, fan/gas 6. Put the squash in the oven for 15-20 minutes until soft.
2. While the squash is roasting, mix the stock with hot water and add to the couscous. Cook according to packet directions. Heat the coconut oil in a pan, add the onion and cook for 2-3 minutes. Add the garlic, cumin and ground coriander and cook for 2 more minutes. Remove from the heat. Add the chickpeas and couscous and stir in the fresh coriander.
3. To serve add a fresh salad of small tomatoes, mint and spinach leaves.

N.B. Winter squash takes a good hour to cook in the oven and you should cut it in half and take the seeds out first.