Couscous Salad with Roasted Sweet Potato

Preheat oven to 425 degrees.

Peel, cut and dice the 2 raw sweet potatoes.

Arrange the diced sweet potato on a baking sheet lined with parchment paper.

Sprinkle salt, pepper, aleppo pepper and olive oil over the cubes.

Mix the sweet potatoes until they are coated evenly.

Bake the sweet potatoes at 425 degree for 15 minutes.

Combine olive oil, honey, apple cider vinegar, pepper, salt, and minced shallot in a small bowl and whisk.

In a large salad bowl, pour heated Wild Garden Heat & Serve Couscous Pilaf. Add arugula, roasted sweet peppers, and sliced apple.

Add dressing and mix salad together.