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Crunchy Couscous Sweet Potato Salad

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Salad
Servings 4


  • 5.8 oz box couscous mix with roasted garlic and Olive Oil
  • 2 large sweet potatoes about lb.
  • 1 15 oz. can black beans rinsed and drained
  • 3 cups baby spinach
  • 4 Tbs. blue cheese crumbles
  • 4 green onions thinly sliced

Honey Roasted Almonds

  • 1/3 cup chopped salted almonds
  • 1 tsp Extra Virgin Olive Oil
  • 1 Tbs. Honey
  • parchment paper

Honey Vinaigrette Dressing

  • 2 Tbs. Balsamic Vinaigrette
  • 2 Tbs. Extra Virgin Olive Oil
  • 2 Tbs. Honey


  • Preheat oven to 350 degrees.
  • Cook couscous according to box directions.
  • While couscous cooks, microwave each sweet potato for about 6 minutes or until tender. Let cool for a couple of minutes. Once warm (not hot) gently peel the skin away and dice the potatoes into bite sized cubes.
  • While Potatoes are cooking, combine honey and olive oil in a small bowl, then toss almonds with mixture. Place almonds on a parchment lined baking sheet and bake for 5 minutes.
  • Combine the balsamic vinaigrette, extra virgin olive oil and honey in a small bowl and mix until well combined.
  • In a large bowl combine the couscous with the beans, onions, almonds, spinach and blue cheese. Gently mix in the dressing with the salad and serve immediately.
Keyword crunch, healthy, Just Delish, low fat