Pearled Couscous with Pesto, Butter Beans, and Roasted Sweet Potatoes

2 medium sweet potatoes, cut into ½” cubes

4 tablespoons olive oil, divided

1 cup pearled couscous

1½ cups water or vegetable stock

1 recipe leafy greens pesto (see recipe here)

1 15-oz can butter beans, drained

Lemon juice, to taste

4 ounces feta cheese, crumbled

Preheat the oven to 375°F. Spread the sweet potato cubes onto a sheet pan and drizzle with 2 tablespoons of the olive oil and a generous pinch of salt, tossing to coat. Spread into a single layer and roast until tender and browning in places, about 20 minutes.

Heat the remaining 2 tablespoons of oil in a saucepan over medium-high heat. Add the pearl couscous and toast, stirring constantly, until the couscous starts to smell nutty and turn a light brown, about 1 to 2 minutes. Immediately add the water or stock to the saucepan and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and cook for 14 minutes, or until the couscous is tender and all of the liquid has been absorbed. Remove from the heat and uncover to let cool.

Transfer the cooked couscous to a large bowl, add 1 cup of the pesto, and stir to combine. Mix in the butter beans and roasted sweet potatoes. Add more pesto as needed. Season with salt, pepper, and lemon juice, to taste. Serve with crumbled feta on top, if desired!