Couscous Salad Lime Basil (Printable Version)
Couscous, sweet potato, black beans, and feta with tangy lime basil dressing for a fresh, lively salad.
# Ingredients:
→ Salad Base
01 -
180 grams couscous
02 -
250 milliliters water
03 -
2 medium sweet potatoes, peeled and diced (approximately 390 grams)
04 -
400 grams canned black beans, drained and rinsed
05 -
60 grams baby spinach, chopped
06 -
115 grams feta cheese, crumbled
07 -
1/2 red onion, thinly sliced
08 -
65 grams pistachios, chopped (optional)
09 -
Freshly ground black pepper, to taste
→ Lime Basil Vinaigrette
10 -
1/2 cup fresh basil leaves, packed (approximately 12 grams)
11 -
120 milliliters extra virgin olive oil
12 -
Juice of 1–2 limes, to taste
13 -
1 clove garlic
14 -
1/2 teaspoon kosher salt
15 -
1/2 teaspoon red pepper flakes
16 -
60–120 milliliters water, as needed
# Steps:
01 -
Combine fresh basil, olive oil, lime juice, garlic, kosher salt, red pepper flakes, and water in a food processor. Blend until the mixture is smooth or slightly textured. Adjust water to achieve a pourable consistency.
02 -
Bring 250 milliliters water to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and allow to cool.
03 -
Place diced sweet potatoes in a skillet with 120 milliliters water and a pinch of salt. Cover and simmer over medium heat until fork-tender, about 10–12 minutes. Drain any remaining liquid and set sweet potatoes aside to cool.
04 -
In a large mixing bowl, combine cooked couscous, sweet potatoes, black beans, chopped spinach, crumbled feta, sliced red onion, and pistachios if using. Toss gently to combine.
05 -
Pour the lime basil vinaigrette over the salad. Toss to coat evenly. Season with freshly ground black pepper to taste. Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
For optimal freshness, store salad components separately and assemble just before serving.
02 -
Vinaigrette can be prepared ahead and refrigerated for up to 3 days.