Preheat the oven to 200 degrees Celsius.
Line a baking tray with tinfoil and add the butternut squash and courgette.
Spray well with 1 kcal spray and season with salt, pepper and paprika/spices of choice stirring it to evenly coat everything.
️Roast the veg for about 30 minutes stirring half-way through.
While the veg is roasting, add the raw couscous to a large bowl and pour over the veg stock mixing well.
Cover and allow to sit for 20 minutes to allow it to cook and absorb the liquid. It should be nice and fluffy when it is ready.
Remove the roasted veg from the oven and leave aside.
Add the diced peppers, lemon juice and chopped parsley to the couscous.
Mix in the roasted veg, taste and season as required.
Garnish with more parsley and flaked almonds before serving.
It will keep fresh in the fridge in an airtight container for a few days.