The new vegetarian: Moroccan chermoula squash with jewelled millet couscous recipe For the chermoula squash 4 small butternut squash 1 bunch fresh coriander, chopped, plus extra to serve 2 garlic cloves, crushed 1 tsp smoked paprika 1 tsp ground cumin ¼ tsp ground turmeric 1cm (½in) piece root ginger, peeled and grated 1 tsp harissa paste 6 tbsp olive oil juice and zest of ½ lemon 300ml (10fl oz) hot vegetable stock Preheat the oven to 190°C/375°F/gas mark 5. Roast the squash for about 45 minutes, basting occasionally. The squash should be soft and tender. Place the millet in a pan, add the 600ml (1 pint) stock and bring to the boil. Cover with a lid, reduce the heat and cook for 25 minutes. Do not stir. Meanwhile, put the raisins in a bowl and cover with warm water. Leave to soak for 30 minutes. When the millet is cooked remove from the heat, add the couscous, cover again and leave to steam for two to three minutes, then fold both grains together in a bowl. Drain the raisins and add them to the millet with the remaining ingredients. Toss together and keep warm. Remove the squash from the tin, add the 300ml (10fl oz) stock to the juices and mix well. Place some millet on each plate, top with pieces of squash and pour over the roasting juices. Scatter with chopped coriander and serve.