5.8ozbox couscous mix with roasted garlic and Olive Oil
2large sweet potatoesabout lb.
1 15oz.can black beans rinsed and drained
3cupsbaby spinach
4Tbs.blue cheese crumbles
4green onions thinly sliced
Honey Roasted Almonds
1/3cupchopped salted almonds
1tspExtra Virgin Olive Oil
1Tbs.Honey
parchment paper
Honey Vinaigrette Dressing
2Tbs.Balsamic Vinaigrette
2Tbs.Extra Virgin Olive Oil
2Tbs.Honey
Instructions
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.