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This couscous salad is my go-to for quick lunches and vibrant summer dinners because it brings together sweet potatoes, black beans, baby spinach, and feta under a zesty lime basil vinaigrette. Every bowl feels wholesome and satisfying, but the real magic is how the flavors layer and complement each other, making this salad crave-worthy any time of year.
Once I made this for a last-minute picnic It was such a hit that even the pickiest eaters asked for seconds and the vinaigrette is now on regular rotation in my kitchen
Ingredients
- Couscous: quick-cooking grain soaks up the tangy dressing Choose a whole wheat variety for extra nutrition
- Sweet potatoes: earthy and a little sweet bring a creamy texture Look for ones with a firm skin and vibrant orange flesh
- Black beans: add protein and heartiness Use canned for simplicity but rinse well
- Baby spinach: fresh and mild for a nutrient boost Choose crisp leaves without wilting
- Feta cheese: creamy and salty contrast Crumbled sheep’s milk feta has extra creaminess
- Red onion: brings sharpness and a crunch Thin slices keep the flavor gentle
- Pistachios: nutty and crunchy optional but so worth it Go for raw unsalted if possible
- Black pepper: adds a touch of mild heat
- Fresh basil: the heart of the vinaigrette Pick bunches with vibrant green leaves no browning
- Olive oil: rich base for the dressing Choose a fruity extra virgin oil
- Lime juice: bright acidity and zing Fresh squeezed makes a difference
- Garlic: gives pungency and depth go for plump firm cloves
- Kosher salt: brings together all the flavors
- Red pepper flakes: add just a whisper of heat adjust to your liking
- Water: helps blend the vinaigrette and gives the salad its silky coat
Step-by-Step Instructions
- Cook the Couscous:
- Bring water to a gentle boil Stir in couscous cover and remove from heat Let stand for about five minutes Once the water is absorbed fluff with a fork so each grain stays separate Cool to room temperature so the salad is light not mushy
- Roast the Sweet Potatoes:
- Peel and dice sweet potatoes into small cubes Heat them in a skillet with a splash of water and a pinch of salt Cover and let them steam over medium heat until fork tender about ten to twelve minutes Drain any remaining water and let the potatoes cool This method ensures they become melt-in-your-mouth soft
- Make the Lime Basil Vinaigrette:
- Add fresh basil olive oil lime juice garlic salt red pepper flakes and just enough water to a food processor Blend until nearly smooth Taste and adjust lime or salt to preference The dressing should be punchy but balanced If too thick add a splash more water
- Chop and Prep Vegetables:
- Rinse and cut baby spinach into bite-sized pieces Slice red onion thinly so it blends without overpowering the salad If using pistachios chop them roughly for extra crunch
- Assemble the Salad:
- In a large bowl combine cooled couscous sweet potatoes black beans spinach feta and onions Pour over the vinaigrette Toss gently but thoroughly so every bite shines with flavor Add pistachios and finish with black pepper Taste and add more lime or salt if desired
- Serve or Store:
- Serve immediately for a warm tangy treat or refrigerate and enjoy chilled throughout the week For meal prep keep each element separate and build fresh salads as needed
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You Must Know
- Excellent source of vegetarian protein with beans and feta
- The lime basil vinaigrette works on any grain salad or as a dip
- Packed with vitamins fiber and healthy fats
I have a soft spot for feta in any salad but in this recipe its creaminess pairs especially well with sweet potatoes My sister once called this vinaigrette life-changing at a family barbecue and now no one lets me show up without it
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days The salad holds up well and the flavors meld beautifully over time but for ultimate freshness keep the dressing separate until just before serving If prepping ahead do not add the spinach until the last minute to prevent wilting
Ingredient Substitutions
If you are out of sweet potatoes try butternut squash or carrots Swap black beans for chickpeas or cannellini Add kale or arugula if spinach is unavailable Goat cheese or a dairy-free cheese works in place of feta Any soft green herb can substitute for basil though the flavor will shift in the vinaigrette
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Serving Suggestions
Pile onto a platter for potlucks or picnics Serve with grilled seafood or chicken for a full meal Top with extra pistachios or a sprinkle of pomegranate seeds for festive color My favorite way is scooped into a bowl with extra feta on a warm day
Cultural and Historical Context
Couscous salads have roots in North African cuisines where grains are often dressed with fresh herbs and seasonal vegetables This American twist with black beans and sweet potatoes turns tradition on its head but honors the spirit of adaptable grain salads that nourish and satisfy across cultures
Recipe FAQs
- → How should couscous be prepared to avoid clumping?
Cook couscous in boiling water according to package directions, then fluff gently with a fork to separate the grains and let it cool before tossing with other ingredients.
- → What vegetables pair well in this salad?
Sweet potatoes and baby spinach add texture and flavor, but you can also include cherry tomatoes, roasted red peppers, or cucumber for extra freshness.
- → Can the vinaigrette be made ahead?
Yes, the lime basil vinaigrette can be blended and stored in the refrigerator for up to three days. Shake or stir well before using.
- → How can this salad be made vegan?
Simply omit the feta cheese or use plant-based feta alternatives. All other components are naturally vegan-friendly.
- → What protein options complement this dish?
Black beans provide good plant protein, but you can add grilled chicken, shrimp, or chickpeas for added variety.
- → How long does the salad stay fresh?
If kept covered and refrigerated, the salad stays fresh for up to three days. For best texture, store dressing and greens separately until serving.