Roasted Sweet potato and rosemary couscous

1 cup cut up sweet potatoes
1-2 cloves of garlic (minced fine)
1 Tsp of Rosemary chopped
1/2 Tbsp light brown sugar
1 Tbsp OO
1 Tbsp Butter
Salt and black pepper to taste

2 Tbsp roasted walnuts/ pecans chopped roughly
2 Tbsp dried cranberries

1/2 Tbsp lemon juice
1 Tbsp OO
1/2 Tsp prepared dijon mustard
Salt and black pepper to taste

1 cup of prepared couscous

Toss the potatoes, garlic, rosemary and brown sugar in 1 Tbsp OO and 1 Tbsp room temperature butter. Season with salt and pepper.

Roast the sweet potatoes, garlic and rosemary mixture in a preheated oven at 350 degrees for 20-25 minutes till the potatoes are cooked and yet firm.

Cool to room temperature. Toss with the nuts and cranberry mixture. Add the dressing right before serving. Add the prepared couscous and Mix well.

Serve warm or at room temperature.

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