Description
This Couscous Salad with Lime Basil Vinaigrette is a refreshing and vibrant dish that’s perfect for a healthy lunch or side. The combination of fluffy couscous, sweet potatoes, black beans, and a zesty basil vinaigrette creates a flavor-packed salad that’s sure to impress.
Ingredients
Units
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For the Salad:
- 3/4 cup dry couscous
- 1 cup cooked sweet potato, diced
- 1 cup canned black beans, drained and rinsed
- 2 cups baby spinach or mixed greens
- 1/2 cup crumbled feta cheese
- 1/2 cup shelled pistachios (or slivered almonds)
For the Lime Basil Vinaigrette:
- 1/2 cup fresh basil leaves, packed
- 1/2 cup olive oil
- Juice of 2 limes
- 1 clove garlic
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes (optional)
- 2–4 tbsp water (to thin, as needed)
Instructions
- Cook the Couscous: Bring ¾ cup water to a boil. Stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork. Set aside to cool.
- Prepare the Sweet Potato: Steam, roast, or sauté the diced sweet potato until tender (about 10–15 minutes). Let cool.
- Make the Vinaigrette: In a blender or food processor, combine basil, olive oil, lime juice, garlic, salt, and red pepper flakes. Blend until smooth. Add water 1 tbsp at a time to reach desired consistency.
- Assemble the Salad: In a large bowl, combine couscous, sweet potato, black beans, spinach, feta, and pistachios. Pour dressing over the top and toss to combine. Taste and adjust seasoning as needed.
Notes
- For a vegan version, omit feta or use a dairy-free substitute.
- This salad can be made ahead—store dressing separately and add just before serving.
- Add extras like cherry tomatoes, corn, or avocado for variety.
- Pearl (Israeli) couscous works well if you prefer a heartier texture.
Nutrition
- Serving Size: 1 cup
- Calories: ~400
- Sugar: ~3 g
- Sodium: ~300 mg
- Fat: ~20 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~14 g
- Trans Fat: 0 g
- Carbohydrates: ~45 g
- Fiber: ~6 g
- Protein: ~10 g
- Cholesterol: ~10 mg
