Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the butternut squash, carrots and sausages in a roasting tin. Drizzle over 1 tablespoon olive oil and mix well. Roast for 30 minutes.
Meanwhile, heat the remaining oil in a large saucepan and cook the onion for 5 minutes, until soft. Stir in the garlic, mixed herbs and chilli, and cook for a further 2 minutes.
Stir in the flour, then gradually add the beef stock. Bring to the boil. Add the tomatoes and simmer for 10 minutes. Add the kidney beans and simmer for a further 10 minutes.
In the meantime, place the cous cous in a large bowl. Pour in the vegetable stock, cover with clingfilm and leave to stand for 5-10 minutes. Stir through the lemon zest and juice and half the parsley.
Carefully spoon the sausages and roast vegetables into the saucepan with the remaining parsley, and gently combine. Serve with the lemon cous cous.