Couscous Salad with Lime Basil Vinaigrette
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(68)
Ingredients
6 servings
- 3/4 cup couscous
- 1 cup water
- 2 sweet potatoes, peeled and diced (about 3 cups)
- one 14-ounce can black beans, drained and rinsed
- 2 cups baby spinach, cut into small pieces
- 4 ounces crumbled feta cheese
- half a red onion, thinly sliced
- 1/2 cup chopped pistachios (optional)
- black pepper to taste
- 1 bunch of fresh basil (1/2 cup packed)
- 1/2 cup olive oil
- juice of 1–2 limes (to taste)
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 to 1/2 cup water, if needed
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Preparation
Step 1
Pulse all dressing ingredients in a food processor until smooth-ish.
Step 2
Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.
Step 3
Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.
Step 4
Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)
Step 5
Save recipe for the next time?
Chef's notes
The lime basil vinaigrette is a bold and flavorful dressing that ties the salad together.
Feel free to swap basil for cilantro for a different dressing flavor.
Optional ingredients like pistachios can be replaced with any nuts or seeds of choice.
