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Couscous salad with sweet potatoes, black beans, spinach, feta, and lime basil vinaigrette

Couscous Salad with Lime Basil Vinaigrette and Feta

Couscous salad with lime basil vinaigrette is a fresh, hearty dish with fluffy grains, tender sweet potatoes, and bright herb flavor. It is a colorful salad that brings together satisfying textures for an easy meal or gathering dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 402
Ingredients Method Notes

Ingredients
  

Lime Basil Vinaigrette
  • 1 bunch of fresh basil leaves (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 tablespoon + 1 teaspoon honey
  • 1/4 to 1/2 cup water, if needed
Couscous Salad
  • 3/4 cup couscous (Moroccan)
  • 2 medium sweet potatoes, peeled and diced (about 3 cups)
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon salt
  • one 14-ounce (397 g) can black beans, drained and rinsed
  • 2 cups baby spinach, cut into small pieces
  • 4 oz / 115 g crumbled feta cheese
  • half a red onion, thinly sliced
  • 1/2 cup chopped pistachios (optional)
  • black pepper to taste

Method
 

Preparation
  1. Add all dressing ingredients to a food processor and blend until mostly smooth while keeping some green flecks visible.
  2. Prepare couscous according to package directions, fluff with a fork, and allow it to cool.
Cooking
  1. Coat the diced sweet potatoes with oil and salt, then air fry at 400°F (204°C) for 10-12 minutes, or roast at 425°F (218°C) for 25-30 minutes.
Assembly
  1. Combine couscous, sweet potatoes, black beans, spinach, feta, red onion, and chopped pistachios with the dressing.
  2. Season the salad with salt and pepper, then serve.

Notes

Cool the cooked couscous before combining it with the other ingredients to help maintain the salad's distinct textures.