Roasted Butternut Squash

Chop the squash into roughly 2cm chunks. Coat the squash in 1⁄2 tbsp of olive oil and a good pinch of salt and pepper.

Peel the onion, cut off the root and slice into quarters. Peel 2 garlic cloves and squash them with the flat side of your knife. Toss together the onion, garlic and squash with the thyme leaves (disregarding the sprigs) and 1 tbsp of olive oil. Cook in the oven for 25 mins until the squash and onions are soft and browned.

Bring a medium sized pot of water to the boil with 1⁄2 the stock pot and add the giant couscous. Cook the giant couscous for 6-8 mins until soft enough to eat. Tip: Drain the couscous once ready, place back in the pan and cover with a clean tea towel.

Finely dice half the other clove of garlic, sprinkle on some salt and mash to a paste with the flat part of your knife. In a small bowl, combine the garlic, tahini, 1 tbsp lemon juice and 1 tbsp water and season with a little salt and pepper. Tip: It should be the consistency of runny honey.

Place the pine nuts on a baking tray and toast in the oven for a couple of mins. Tip: Watch carefully as nuts have a tendency to burn when you’re not looking!

Remove the butternut squash and onion from the oven and crush the softened garlic clove with the back of a fork. Pour in the cooked couscous, the rocket leaves, a good squeeze of lemon juice and 1 tbsp olive oil. Gently fold everything together in the baking tray.