• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato into 2cm cubes. Add to a large (lined) baking tray.
• Toss with oil, half the garlic and herb mix, salt and pepper.
• Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray 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 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 the sweet potato couscous between bowls, adding the Greek style cheese and pesto salad on top.
• Finish with a scattering of the crispy onion.