Sweet Potato & Black Bean Couscous

A creative fusion combining North African and Latin American flavors. Use 1.5 cups couscous (Kenz Medium or Dalia Barley), 1 large sweet potato cubed, 1 can black beans drained, cumin, smoked paprika, fresh cilantro, and lime juice. Roast sweet potato cubes at 400F for 20 minutes until tender, cook couscous with vegetable broth, mix beans with cumin, paprika, and cilantro, combine couscous, sweet potato, and beans, finish with fresh lime juice. Complex carbohydrates for sustained energy, high in fiber and beta-carotene, satisfying and nourishing.