Roasted Sweet Potato, Beet and Corn Salad + Israeli Couscous

This recipe is what I created one night while the hubs was working late.  He would never eat this veggie master piece but trust me it was delish!  I roasted all the sweet potatoes, corn, and beets and was just going to eat that as a salad alone but decided to serve it over some leftover couscous we had and it was amazing.  Such a quick, easy, and healthy meal. You could just use plain couscous but we love the Near East Box kind.  I make it often and sometimes add in veggies to have on hand for my lunch that week.  If you make this salad ahead of time it is better at room temperature than cold.  If you hate goat cheese, feta would be great in it as well.
Enjoy this beautiful Rainbow Salad!

{ROASTED SWEET POTATO, BEET AND CORN SALAD + ISRAELI COUSCOUS}

- 1 large sweet potato diced

- 2 medium beets peeled and diced

- 1 ear of corn

- 1/2 red onion diced finely

- 2 teaspoons lime juice

- olive oil

- salt and pepper

- Goat Cheese

- 1 box Near East Basil and Olive Oil Couscous

Toss the sweet potatoes and beets with olive oil and spread in single layer on sheet pan.  Season with salt and pepper.   Wrap corn in foil.  Roast all at 400 degrees for about 25 minutes or until fork tender.  Meanwhile mix together lime juice and about 2 tablespoons of olive oil and salt + pepper.  Once the veggies are cooked place in bowl and add in red onion.  Pour dressing over roasted veggies.  Serve salad over couscous and sprinkle with fresh goat cheese.