In a skillet, melt butter on low-medium heat. Once melted, add green onion, stirring occasionally. Sautee onions for 2-3 minutes. Stir in brown sugar, ground black pepper, salt, cinnamon, Out of the Weeds Carrot Ginger Dressing and almond milk, stirring until heated through. Remove from heat. Gently add sweet potatoes and couscous to mixture. Serve immediately.