Couscous Salad with Lime Dressing
This couscous salad with lime dressing combines fresh, zesty lime-basil vinaigrette with wholesome ingredients like black beans, sweet potatoes, and feta for a healthy, irresistible meal or side dish.
Ingredients
- 3/4 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
- 0.5 red onion, thinly sliced
- 1/2 cup chopped pistachios (optional)
- Black pepper, to taste
- 1 bunch fresh basil (about 1/2 cup packed) For the Lime-Basil Vinaigrette
- 1/2 cup olive oil For the Lime-Basil Vinaigrette
- Juice of 1–2 limes, to taste For the Lime-Basil Vinaigrette
- 1 clove garlic For the Lime-Basil Vinaigrette
- 1/2 teaspoon kosher salt For the Lime-Basil Vinaigrette
- 1/2 teaspoon red pepper flakes For the Lime-Basil Vinaigrette
- 1/4 to 1/2 cup water, if needed For the Lime-Basil Vinaigrette
Instructions
- Make the dressing: Combine all dressing ingredients (basil, olive oil, lime juice, garlic, salt, red pepper flakes, and water) in a food processor. Pulse until smooth-ish. If it’s too thick, add water one tablespoon at a time.
- Cook the couscous: Bring 1 cup of water to a boil, stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and let it cool.
- Cook the sweet potatoes: Place diced sweet potatoes in a skillet with 1/2 cup water and a pinch of salt. Cover and simmer for about 10 minutes, or until fork-tender. Drain and set aside to cool.
- Assemble the salad: In a large bowl, toss the cooled couscous, sweet potatoes, black beans, spinach, feta cheese, red onion, and pistachios (if using) with the prepared lime-basil dressing. Taste and season with black pepper.
- Serve or store: Serve immediately as a main course or side dish. Alternatively, store the components separately for make-ahead lunches throughout the week.