Couscous Salad With Lime Basil Vinaigrette
- Prep 10m
- Cook 20m
- Easy
- American
A bright, zippy, unexpectedly delicious couscous salad that’s packed with sweet potatoes, black beans, spinach, feta, and more – all tossed with a life-changing lime basil vinaigrette!
Ingredients
Yield: 6 servings
3 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
1 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese
1 red onion, thinly sliced
1 cup chopped pistachios, optional
black pepper, to taste
Ingredients
Yield: 6 servings
3 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
1 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese
1 red onion, thinly sliced
1 cup chopped pistachios, optional
black pepper, to taste
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.)