Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Place cubed sweet potato on a large baking sheet and toss with oil and spices.

Roast for 35–40 minutes on until edges are browning. Remove from oven and set aside.

While potatoes are roasting, prepare the couscous: In a medium saucepan, sauté the diced onion in one tablespoon oil for 10–12 minutes or until slightly golden. Add the minced garlic and cook an additional two to three minutes, stirring occasionally.

Add the water and soup mix and bring to a boil. Stir in couscous, cover pot with lid, and turn off the flame. Let couscous stand covered for five minutes to absorb the water.

Fluff with a fork and add the remaining one tablespoon oil, lemon juice and zest, parsley, and spices. Set aside.

Place a steamer basket in a large saucepan filled with one to two inches of water. Add the green beans to the basket and bring to a boil over high heat.

Reduce heat to medium, cover, and steam the green beans for five to seven minutes, depending on how tender or crisp you like them.

Discard the water and toss green beans with one tablespoon of oil. Sprinkle with some salt for seasoning.

Combine dressing ingredients, whisking well until emulsified.

To serve as pictured, choose a large square platter, about 13×13 inches (33×33 centimeters), and mentally divide the platter into a grid of nine even squares.

Place the green beans horizontally across the center three squares of the platter.

Mound the couscous in all four corner squares and pile the sweet potato cubes in the center top and bottom squares.

Heap the pomegranate arils in the center square over the green beans.

Drizzle the dressing over the entire dish and sprinkle with additional lemon zest to garnish. Alternatively, you can simply place all the ingredients in a large bowl and toss gently with the dressing before serving.