Sweet Potato and Cranberry Couscous Salad
with Greek Style Cheese and Green Beans
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Garlic Clove
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
10 grams
Vegetable Stock Paste
30 grams
Honey
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
150 grams
Green Beans
45 grams
Zhoug Style Paste
30 grams
Dried Cranberries
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice & herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, boil a full kettle.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the parcel to the baking tray and roast until the garlic is soft, 10-12 mins.
Meanwhile, put the couscous in a large bowl. Pour in the boiling water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
In a small bowl combine the honey, cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. This is your dressing.
Meanwhile, trim the green beans, then cut into thirds.
Pour the remaining boiled water into a small saucepan with 0.5 tsp salt and heat on high.
Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add the roasted garlic to the dressing and mix until combined and smooth.
Once everything's ready, use a fork to fluff up the couscous, then stir through the zhoug paste.
Add the sweet potato, green beans, dried cranberries to the couscous. Drizzle on the dressing and toss to mix.
Share the sweet potato and cranberry salad between your serving bowls.
Finish by crumbling over the Greek style cheese.
Enjoy!
