For the squash
1 butternut squash
1 onion, thickly sliced
4 cloves garlic, unpeeled
1 cinnamon stick
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1/2 tsp coriander seeds, crushed
400g chick peas, drained
For the cous cous
250g wholewheat cous cous
1 large bunch parsley
3 tomatoes, deseeded and chopped
1/2 red onion
1 tsp bouillon powder
2 tbsp pumpkin seeds
1 tbsp sliced almonds
Make cous cous according to the pack instructions and add a teaspoon of bouillon powder.
Preheat oven to 180C. Cut the squash in to inch long chunks and place in an ovenproof dish. Add the onion and garlic.
Sprinkle over the spices, add the cinnamon stick and squeeze over a little orange juice and leave the orange half in the dish. Pour over a generous glug of olive oil and stir well until the butternut squash is well coated. Then place in the oven for 45 mins, turning the squash occasionally.
Meanwhile add finely diced red onion, parsley and tomato to the cous cous, stir well, until combined.
Heat a frying pan over a high heat and add the pumpkin seeds and almond slices. Shake the pan every so often and remove when almond starts to brown and pumpkin seeds start to pop.
Cook chick peas in a pan of boiling water for a few minutes, then drain. Meanwhile, drizzle cous cous with olive oil and lemon juice and season to taste.
Remove butternut from the oven and squeeze the remaining juice from the orange with a oair of tongs. Add the chick peas and stir until they are completely covered with the spiced dressing.
Add the almonds and seeds to the cous cous and serve topped with butternut and chick peas and plenty of orange dressing and a dollop of 0% fat Greek yoghurt.