Roasted butternut topped with herby, cranberry couscous & hot honey

Ingredients:

1 butternut pumpkin halves
1 cup of cous cous 
1 pack of dried cranberries
1 pack of slivered almonds
1 lemon
1 tbsp of hot honey or any honey you like
1 cube of vegetable stock

Method: 

1. Preheat the oven to 180 C.⁠
2. Halve the butternut and score around 5mm deep one way and then criss cross the other way to make diamond shapes in the flesh. Lightly salt and rub oil all over the pumpkin, both top and bottom. Place in the oven (flesh side up) for around 50 minutes or until flesh is lightly caramelised and tender to the touch. 
3. While the pumpkin is cooking, prepare the cous cous. Lightly toast the slivered almonds on a frying pan with no oil or butter. Remove from the heat when they are gently browned. 
4. Place 1.5 cups of Leaf cous cous in a heat-proof bowl and add 1.5 cups of boiling water mixed with a stock cube. Cover with a lid for 20 minutes. 
5. Remove the lid from the cous cous and gently aerate with a fork until light and fluffy. Now add in the toasted almonds, finely chopped parsley, tbsp lemon juice, and zest of a lemon & cup of dried cranberries. Stir and set aside. 
6. To serve, place roasted butternut pumpkin on a platter and pile high with your cous cous. Drizzle a generous amount of hot honey over the top, add a sprinkle of fresh parsley, and serve.