Peri Peri Squash on Caramelised Onion Couscous

Pop the butternut slices onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the peri peri seasoning, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

While the butternut roasts, boil a half-full kettle.

Halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press). 

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add garlic and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more, then pour in the boiled water for the couscous (see pantry for amount) and chicken stock paste.

Bring to the boil, then remove from the heat. Stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, in a medium bowl, mix together the zhoug (add less if you'd prefer things milder) and soured cream. 

When the butternut has 5 mins left, remove from the oven. Drizzle over the red pepper chilli jelly, toss to coat, then return to the oven for the remaining time.

When ready, fluff the couscous up with a fork and stir through the sun-dried tomato paste.