Chorizo, squash and couscous salad - The Field

Ingredients

• 2 butternut squash peeled, deseeded and roughly cut into 2cm (4⁄5in) chunks
• 9 tbsp extra-virgin olive oil
• 4 tbsp water
• 3 tsp ground cinnamon
• 800g (13⁄4lb) spicy cooking chorizo, sliced into 1cm (2⁄5in) rounds
• 6 garlic cloves, peeled and finely chopped
• 3 tsp smoked sweet paprika
• 3 tsp ground cumin
• 400g (141⁄4oz) couscous
• 400ml (14fl oz) very hot chicken or game stock
• 100g (31⁄2oz) coriander, washed and finely chopped (stalks and leaves)
• 2 green chillies, halved and finely chopped
• 1 cucumber, cut in to 1cm (2⁄5in) cubes
• Juice of 3 lemons
• 80g (22⁄5oz) flatleaf parsley