Greek Cheese Loaded Sweet Potatoes With Herby Couscous

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

Meanwhile, peel and slice half your red onion 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