Chermoula Roasted Butternut and Couscous Salad

Meanwhile, boil a half-full kettle. Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Meanwhile, once the butternut slices have been cooking for about 10-12 mins, turn them over and remove the garlic parcel from the tray. Return the butternut to the oven for the remaining time. 

Set the roasted garlic to one side and allow to cool.

Once the onions are golden, pour the boiled water for the couscous (see pantry for amount) and the vegetable stock paste into the pan and bring back to the boil.

When boiling, remove from the heat, stir in the couscous and place a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, in a small bowl, combine the honey (see pantry for amount) and harissa paste. Season with salt and pepper. Set aside your honey-harissa dressing. 

Next, trim the baby cucumber, then quarter lengthways. Cut widthways into small pieces. Halve the baby plum tomatoes.

Pop the tomatoes into a medium bowl, drizzle with olive oil and season with salt and pepper. Set aside. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into another small bowl with the yoghurt. Season with salt and pepper and mix together. 

When the couscous is ready, fluff it up with a fork. Add the cucumber, tomatoes and their dressing to the pan.

Crumble in half the Greek style salad cheese and drizzle over the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then toss together.