Couscous Salad with Halloumi, Sweet Potato and Mixed Leaves

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So this is a first on my blog. I'm doing a food post. Like an actual recipe that I have tried and tested. I'm a food lover undoubtedly but when it comes to the art of cooking I am, whats the polite word, shit. 

I found myself browsing through the many pins on my Recipe Board on Pinterest and realised that I hadn't actually attempted to cook any of the recipes that I have pinned - I just like to think that one day I will eventually attempt... Well guess what? I actually attempted. And it was fricking easy, yummy and simple! 
So here it is...

(embarrassing photo effort I do apologise - I only captured it on my phone last minute before I nonmed it all up!)


I pinned this recipe from the amazing blog Simply Delicious by Alida Ryder
The instructions are simple, clear and don't beat around the bush.
Now below is the recipe I followed and slightly adapted, for the orginal full recipe with dressing click here. I slightly adapted this as I didn't have wholewheat couscous (just ordinary) and I didn't make the dressing that was suggested as I am a fussy bitch and added garlic instead! I also didn't use as much halloumi - well just because I'm not a massive fan of it.


Serves 4

2 medium orange sweet potatoes, peeled and roughly chopped
1 tbsp olive oil
1/2 tsp garlic
200g couscous
hot chicken stock (approximately 250ml-300ml)
200g Haloumi, cubed
1/2 cup oil, for frying
fresh rocket and baby leaf salad


Instructions
  1. Pre-heat the oven to 220°c and grease a small roasting tray.
  2. Toss the cubed sweet potato with 1 tbsp olive oil and 1/2 tsp garlic. Spread over the roasting tray and place in the oven. Allow to roast for 15-20 minutes keeping an eye on them as the sweet potato tends to burn rather quickly. You want it to be cooked all the way through and have lightly charred edges.
  3. In the meanwhile, place the couscous in a bowl and cover with the chicken stock. You want the couscous to be just covered. Cover the bowl with a plate or clingwrap and allow to sit for 10 minutes until all the chicken stock has been absorbed.
  4. Fry the haloumi in1/2 cup oil until golden brown all over. Remove from the pan and add to the bowl with the couscous.
  5. When the sweet potato is cooked, toss into the bowl as well followed by the fresh salad leaves.
  6. Serve immediately.
It's the bloody tits is what it is! As it serves 4 I now have enough for my dinner and lunches for work for the next couple of days :) Super happy!

If you would like any more posts on recipes I have tried and tested let me know - I'll try my best to replicate (just don't expect fancy photography ha!)

Thanks for reading lovelies xoxo



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