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.