Step 1

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Step 2

Add all of the sweet potato ingredients to the baking sheet and toss to coat. Spread out in an even layer and place in the oven. Roast for 20 minutes, flip and place back in the oven for 10-20 more minutes - or until the sweet potatoes are slightly crispy & cooked through. Keep an eye on them so they don't burn.

Step 3

Meanwhile, heat the oil in a skillet over medium heat. Add the onion & garlic and cook for 3 minutes, or until slightly tender. Add the couscous and toast for about a minute. Pour in the broth and bring to a boil. Cover, lower the heat and simmer for 15-20 minutes, or until the couscous is cooked through.

Step 4

While the couscous is cooking prepare the chimichurri.

Step 5

Add 2 tablespoons of chimichurri to the couscous and toss to combine. Remove from the heat and add the arugula. Toss until it is slightly wilted. Taste and adjust the seasonings as needed.

Step 6

To serve, add couscous to each bowl and top with sweet potato. Serve with extra chimichurri on top.