Greek Cheese Loaded Sweet Potato W. Herby Couscous & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Pierce your sweet potato[es] with a fork, then cook in the microwave for 6-7 min or until slightly softened

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Meanwhile, peel and slice half your red onion[s] finely

Dice the remaining onion finely

Peel and finely chop (or grate) your garlic

Transfer the softened sweet potatoes to a tin foil-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper, then put the tray in the oven and cook for 12-15 min or until cooked through

While the sweet potato[es] are in the oven, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion to the pan with a pinch of salt and cook for 3-4 min or until slightly softened

Once softened, add the chopped garlic and cook for 1-2 min further

Boil half a kettle

Wash, then add your shredded kale and cook for 3-4 min or until tender with a bite

Crumble in your Greek cheese, add your dried cranberries and a grind of black pepper and give everything a good mix up – this is your cheesy filling

Remove the pan from the heat and set aside

Add your couscous to a heatproof bowl with 200ml [300ml] [400ml] boiled water, cover and set aside until all of the liquid has been absorbed

Chop your parsley finely, including the stalks

Combine your honey, cider vinegar and Dijon mustard with 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and a pinch of salt and pepper – this is your honey-Dijon dressing

Remove the sweet potatoes from the oven and spoon the cheesy filling over the top

Sprinkle your flaked almonds over and return the tray to the oven for a final 3-4 min

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, add the chopped parsley, diced onion and half the honey-Dijon dressing (save the rest for later!) to the couscous and stir everything together – this is your herby couscous