Preheat the oven to 180°C. In a bowl, mix the sweet potatoes with a tbsp. of olive oil, the paprika and garlic powders. Make sure that the spices and oil are evenly distributed. Bake the sweet potato in the oven for 20 minutes.
Place the couscous and red onion in a large, heat-resistant bowl. Pour in 180 ml (check couscous packaging to confirm ratios) boiling water. Let this stand for 5 minutes and then stir well.
Now make the dressing for the sweet potatoes. Juice the orange, then add a tbsp. olive oil, a tbsp. yogurt, and a pinch of salt and pepper. Mix well.
Now remove the seeds from the pomegranate. Click here to find out the easiest way to do this. Stir the pomegranate into the couscous. Add the fresh parsley.
Once the sweet potato is ready, let cool slightly and then mix with the orange dressing. Then mix the sweet potato and couscous. Garnish with walnuts that have been broken into smaller pieces.