Preheat the oven to 200C (400F), Gas mark 6. Place the squash and red onion wedges in a large roasting tin and drizzle with the rapeseed oil. Sprinkle over the cumin and smoked paprika and then season with salt and pepper. Mix until evenly coated and roast in the oven for 45 minutes or until the butternut squash is tender and slightly caramelised.
To make the coriander salsa, whizz the olive oil, coriander, chilli, lime rind and juice in a food processor or mini blender until combined.
When the vegetables are almost ready, prepare the cous cous, firmly massage the pouch to separate the grains, then cut off the top with a scissors. Heat in the microwave (category E – 850W) for 2 minutes. Stand for 1 minute, then fluff up the grains with a fork.
Divide the cous cous among warmed plates and scatter over the roasted butternut squash and red onion. Drizzle the coriander salsa on top and scatter over some extra leaves to serve.
Crumble some feta cheese over the dish before serving.