Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash onto a large baking tray with a drizzle of olive oil and season with salt. Roast in the oven for 30 min or until golden and crisp.

Meanwhile, peel and finely chop the onion and garlic. Drain the chickpeas. 

Heat a large pan over a medium-low heat with a generous drizzle of olive oil. Add the onion with a pinch of salt and fry for 5-6 min until soft. Once soft, add the garlic, a large pinch of cinnamon, the oregano and chilli flakes (spicy!) and fry for 1 min further. 

Add the red vinegar, raisins, olives, stock cube, capers, chopped tomatoes, sugar, measured water, tomato paste and chickpeas. Simmer for 15-20 min.

Meanwhile, boil the measured water and dissolve the stock cube and saffron in it. Add the couscous, almonds and a drizzle of olive oil to a bowl and pour the hot saffron stock over it, stir once, then cover with cling film. Set aside for 5 min. Fluff with a fork and season with lemon juice before serving. 

Once the squash is soft and the stew is ready, add the squash to the stew and simmer for 2 min further. Strip the basil leaves directly into the stew. Mix. Serve the stew over the couscous.