Roasted Butternut Squash on Zhoug Couscous

a) Meanwhile, boil a full kettle.

b) Zest and halve the lemon.

c) Halve any thick broccoli stems lengthways.

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

a) Put the couscous in a bowl.

b) Pour the boiled water for the couscous (see pantry for amount) from the kettle into the bowl.

c) Stir in the vegetable stock paste, then cover tightly with cling film.

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

a) When the butternut has 10 mins left, heat a drizzle of oil in medium frying pan on medium-high heat.

b) Once hot, add the broccoli and stir-fry for 2-3 mins, then add the garlic. Cook for 1 min more, then add a splash of water. 

c) Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.

d) Meanwhile, in a small bowl, mix together the lemon zest and yoghurt. Season to taste.

a) Fluff up the cooked couscous with a fork.

b) Stir through the zhoug, a squeeze of lemon juice and a drizzle of olive oil.

c) Taste and add salt and pepper if needed.