• 200g chickpeas Chickpeas, canned, drained
• 150g couscous Couscous, cooked
• 80g butternut squash Butternut Squash, roasted
• 80g spinach Spinach, raw
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh mint

1. 1

   Prep everything first: wash and trim the butternut squash and spinach, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: couscous first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh mint.

Tap ingredients and steps to tick them off as you cook.