Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve the squash and scoop out any seeds. Slice the squash into wedges (no need to peel, unless you want to). Pop the squash into a roasting tin, drizzle over 1 tbsp olive oil and dust with 2 tsp ras al hanut and a pinch of salt and pepper. Turn the squash to coat it in the seasoning, then slide it into the oven and roast for 15 mins.

While the squash roasts, trim and peel the red onion, and slice it into wedges. Trim the bases off the Brussels sprouts and pull off any ragged looking leaves. Halve or quarter any large Brussels. Fill your kettle and boil it.

When the squash has roasted for 15 mins, take the tin out of the oven and add the onion and sprouts. Toss to mix, then return to the oven for 20 mins.

Crumble the stock cube into a measuring jug and pour in 300ml boiling water. Stir to dissolve. Tip the couscous into a heatproof bowl and pour over the hot vegetable stock. Cover the bowl with a plate and set aside for 15 mins. The couscous will absorb the stock and become tender.

Finely grate the zest from the orange and set aside. Squeeze the juice from the orange into a bowl. Add the tahini and ½ tbsp olive oil. Season with a pinch of salt and stir together for a few mins to make a smooth sauce. Taste and add a pinch more salt if you think it needs it.

When the veg have roasted for 20 mins, take the tin out of the oven and scatter the walnut halves over the top. Return to the oven for 5 more mins to brown the walnuts. The veg should be tender and a little caramelised.

Fluff the couscous with a fork and divide between a couple of warm plates. Top with the roast veg and walnut halves. Crumble over the feta and drizzle over the tahini sauce. Garnish with the orange zest to serve.