Sweet Potato and Cranberry Couscous Salad

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.