Greek-Style Cheese & Pearled Couscous Salad
with olives and sweet potato
The quantities provided above are averages only.
Ingredients
1 unit(s)
Tomato
2 unit(s)
Cucumber
5 grams
Parsley
30 grams
Green Pesto
2 sachet(s)
Garlic & Herbs
150 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya, Egg, Lupin, Mustard)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
30 grams
Olives
100 grams
Greek Style Cheese
(Contains: Milk)
1 unit(s)
Sweet Potato
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9. Add the sweet potato chunks to a large (lined) baking tray. Drizzle with oil, half the garlic and herb spice mix, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil. Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
Drain in a sieve and pop back in the pot. Season to taste with salt and pepper. Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Cut the tomato into 2cm chunks.
Roughly chop the parsley (stalks and all).
Roughly chop the olives.
Crumble the Greek style cheese into small pieces.
Toss the tomatoes, cucumber, olives, Greek style cheese, remaining garlic and herb spice mix with the parsley and pesto. Season to taste with salt and pepper.
Stir the cooked sweet potato through the pearled couscous. Taste and season with salt and pepper.
Divide sweet potato couscous between bowls. Top with the Greek style cheese and pesto salad and scatter over the crispy onion.
