Moroccan-Style Salmon & Giant Couscous Pilaf

Boil half a kettle

Add the butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

Meanwhile, peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion to the pan and cook for 3-4 min or until starting to soften

While the onion is cooking, dissolve the vegetable stock mix in 300ml [550ml] boiled water

Once the onion has softened, add the ground coriander, ground turmeric and ginger & garlic paste and cook for 30 secs or until fragrant

Once fragrant, add the cooked butternut squash, sultanas, giant couscous and veg stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until all the water has absorbed and the giant couscous is tender – this is your Morrocan-style pilaf

While the pilaf is cooking, heat a separate large dry pan over a medium heat

Once hot, add the flaked almonds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Combine the natural yoghurt and harissa paste (can't handle the heat? Go easy!) in a small bowl with a drizzle of olive oil – this is your harissa yoghurt

Chop the parsley finely, including the stalks

Once the couscous is tender, top the Morrocan-style pilaf with the salmon flakes and cook, covered, for 1-2 min further or until the salmon is warmed through – this is your Morrocan-style salmon & giant couscous pilaf