Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Mix half the honey with 1 tablespoon of the oil
in a large bowl, add the squash and toss well to coat. Tip into a roasting tin and roast in the
preheated oven for 30-40 minutes until soft and golden.
Meanwhile, put the couscous in a heatproof bowl. Heat the stock in a saucepan and pour over the
couscous, cover and leave for 3 minutes. Add 1 tablespoon of the remaining oil and fork through,
then stir in the diced cucumber, courgette and red pepper. Re-cover and keep warm.
Whisk the remaining honey and oil with the lemon juice in a jug and season to taste with salt
and pepper. Stir the mixture through the couscous.
To serve, top the couscous with the roasted squash and sprinkle with the parsley.