Serves 4 – 6


  • 1/4 cup extra virgin olive oil
  • Zest and juice of 1 orange
  • 1 clove garlic, minced or pressed
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • Olive oil spray
  • 2 large sweet potatoes, peeled and cut into small cubes
  • 2 cups israeli pearl couscous
  • 1/2 cup sliced almonds
  • ¼ cup dried cranberries
  • 2 tablespoons fresh parsley, chopped


  1. To make the dressing: whisk the olive oil, orange juice, garlic, salt and pepper in a small bowl. Set aside. 
  2. Preheat the oven to 400 degrees. Spray a sheet pan with nonfat cooking oil. Lay sweet potato in a single layer on the prepared sheet pan. Bake in the preheated oven for 20-25 minutes until fork tender. 
  3. Meanwhile, boil couscous in salted water according to package instructions until al dente. While waiting for the couscous to cook, heat a dry pan over medium and add sliced almonds. Toast the almonds until golden and fragrant. Set aside.
  4. Once the couscous has finished cooking, drain, rinse to cool under cold water and transfer to a large serving bowl. Add the rest of the ingredients, toss with dressing and serve immediately or store in the refrigerator for up to 24 hours.