Place walnuts in a saucepan with a pinch of salt and 200mls of water. Bring to the boil and then reduce heat and simmer for 2hrs.

Pour cooked walnut mix into a blender and blitz for 2 mins. Leave to one side.

Chop butternut squash and peppers to 1cm thick cubes.

Mix all ingredients together in a saucepan. Add 150mls of water, and simmer on a low heat for 30 mins, or until butternut squash is cooked.

Serve with couscous and chopped coriander.