Honey Harissa Squash and Pepper Couscous

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

Pop the pepper onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until soft and slightly charred, 15-18 mins.

While everything roasts, put the couscous in a bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

In a small bowl, mix together the honey, hot water for the sauce (see pantry for amount) and half the harissa paste (use less if you'd prefer things milder). Season with salt and pepper. Set aside your honey harissa sauce for later. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roughly chop the parsley (stalks and all). Roughly chop the walnuts.

When the couscous is ready, fluff up the grains with a fork, then stir through the remaining harissa paste and half the parsley. 

Once roasted, stir the roasted peppers through the couscous.