• Peel and de-seed the squash. Chop into cubes, around the size of a large dice.

• Place 3/4 in a roasting pan, drizzle with olive oil, and season with salt and pepper.

• Cut the long peppers in half lengthways, remove seeds and stalks. Place in roasting tin and drizzle with olive oil

• Roast pumpkin for 30 mins and peppers for 20 mins at 200 c/ 392f

For the filling:

• Take 1 cup of couscous in a medium bowl and cover with 1 cup of boiling water and a little oil, salt and pepper. Cover with a plate or chopping board and allow to steam for 5 mins.

• Chop the red pepper into cubes and in a frying pan, sauté with a little oil for 5 minutes, or until softened slightly.

• Rinse chickpeas, and half the roast pumpkin cubes.

• In a jug, stir the veg stock, harissa and tomato paste, add this to the chickpea mix and simmer for 5 minutes, allowing flavours to infuse. Turn off the heat.

• Chop herbs and spring onions and stir into the couscous, add a tbsp of the chickpea mix, and a drizzle of olive oil to moisten a little.

• Fill the pepper cavities with couscous and load up with the chickpea mix, finally the roast pumpkin and cubed feta (if using).