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Cheddar Cheese

Sweet Potato Couscous with Mersey Valley


  • 150g Mersey Valley Vintage Club Cheddar cheese
  • 1 large sweet potato, peeled and cut into 2cm pieces
  • 1 red capsicum, chopped
  • 1 red spanish onion, peeled and cut into small wedges
  • 4 rashers bacon, sliced
  • 3 cloves garlic, peeled and chopped
  • sea salt and freshly ground black pepper, to taste
  • 1 ½ cups couscous
  • 1 ½ cups boiling water
  • 1-2 tablespoons sweet chilli sauce, to taste • olive oil and white wine vinegar, to taste
  • 1 bunch fresh coriander leaves
  • chopped pistachio or pecan nuts, for garnish


Place sweet potato, capsicum, onion, bacon and garlic in a baking dish. Drizzle with oil, season with salt and pepper and stir until well coated. Bake at 200°C for 20-30 minutes or until tender. Place couscous in a saucepan with a teaspoon of salt and add boiling water. Stir, cover and allow to stand for 5 minutes or until the water has been absorbed and the couscous is tender. Add a little oil and stir with a fork to loosen grains. Allow to cool.

Toss the roasted vegetables into the couscous and dress with sweet chilli sauce, olive oil, vinegar and season to taste. Stir in half the coriander and half the Mersey Valley cheese. Arrange on a serving platter. Sprinkle with remaining cheese, pistachio nuts and remaining coriander.


Sweet Potato Couscous with Mersey Valley

Preparation time:
15 minutes

Cooking time:
30 minutes


Products used:
Vintage Club Cheddar cheese

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