Roasted Butternut Squash with Plant-Based Boursin Chermoula

Ingredients

• 2 whole butternut squash, peeled
• 4 tbsp extra virgin olive oil
• 2 tsp ras el hanout
• ½ tbsp harissa paste
• 1 lemon, juiced
• 1 tbsp light brown sugar
• Salt and pepper, to taste
• 1 pack plant based Boursin
• 50g fresh coriander
• 25g flat leaf parsley
• 2 large garlic cloves
• 1 preserved lemon (optional), seeds removed
• 2 tbsp extra virgin olive oil
• ¼ tsp ground cumin
• Big pinch salt and lemon juice (to balance)
• 300g giant couscous
• Vegetable stock
• Handful dried apricots, diced
• Handful dried cranberries
• Handful of crushed walnuts, toasted
• 1 onion, sliced
• Salt and pepper to taste