Looking to elevate your salad game? This Couscous Salad with Lime Basil Vinaigrette is a delightful fusion of flavors and textures. Combining tender couscous, roasted sweet potatoes, black beans, and a zesty lime basil dressing, it’s a refreshing and satisfying dish perfect for any occasion.
Why You’ll Love This Couscous Salad
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Flavorful Fusion: The lime basil vinaigrette adds a bright, herbaceous note that complements the earthy sweetness of the sweet potatoes.
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Nutrient-Rich: Packed with fiber, protein, and essential vitamins, this salad is as nourishing as it is delicious.
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Versatile: Serve it as a main course, a side dish, or bring it to your next potluck—it’s always a hit.
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Make-Ahead Friendly: Prepare components in advance for quick assembly when needed.
Ingredients
For the Salad:
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3/4 cup couscous (120 g)
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1 cup water (240 ml)
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2 sweet potatoes, peeled and diced (about 3 cups / 400 g)
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1 can black beans, drained and rinsed (14 oz / 400 g)
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2 cups baby spinach, chopped (60 g)
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4 oz crumbled feta cheese (115 g)
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1/2 red onion, thinly sliced
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1/2 cup chopped pistachios (optional, 60 g)
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Black pepper, to taste
For the Lime Basil Vinaigrette:
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1/2 cup packed fresh basil (15 g)
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1/2 cup olive oil (120 ml)
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Juice of 1–2 limes (2–4 tablespoons / 30–60 ml)
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1 clove garlic
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1/2 teaspoon kosher salt (2 g)
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1/2 teaspoon red pepper flakes (1 g)
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1/4 to 1/2 cup water, as needed (60–120 ml)
Instructions
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Prepare the Vinaigrette: In a food processor, blend basil, olive oil, lime juice, garlic, salt, and red pepper flakes until mostly smooth. Add water to achieve the desired consistency.
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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 set aside to cool.
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Cook the Sweet Potatoes: In a skillet, simmer diced sweet potatoes with 1/2 cup water and a pinch of salt. Cover and cook until fork-tender, about 10 minutes. Drain and let cool.
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Assemble the Salad: In a large bowl, combine couscous, sweet potatoes, black beans, spinach, feta, red onion, and pistachios (if using).
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Dress the Salad: Pour the vinaigrette over the salad and toss until evenly coated. Season with black pepper to taste.
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Serve: Enjoy immediately, or refrigerate for later.
Cooking Tips
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Roasting Option: For added depth of flavor, roast the sweet potatoes at 400°F (200°C) for 25–30 minutes until caramelized.
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Couscous Varieties: Feel free to use pearl couscous for a chewier texture.
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Herb Substitutions: If basil isn’t available, try cilantro or parsley for a different flavor profile.
Personal Anecdote
This couscous salad has become a staple in my household. I first prepared it for a summer picnic, and it was an instant hit. The combination of sweet potatoes and the zesty lime basil vinaigrette was both refreshing and satisfying. Since then, it’s been my go-to dish for gatherings and meal prep.
What to Serve with Couscous Salad
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Grilled Proteins: Pair with grilled chicken, tofu, or shrimp for a heartier meal.
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Crusty Bread: Serve alongside warm, crusty bread to soak up the delicious vinaigrette.
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Fresh Fruit: Complement with a side of fresh fruit for a light and balanced meal.
How to Store
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Separate Components: For optimal freshness, store the vinaigrette separately and toss with the salad just before serving.
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Freezing: Not recommended, as the texture of the vegetables and couscous may change upon thawing.
FAQs
Can I make this salad vegan?
Absolutely! Omit the feta cheese or use a plant-based alternative to make this salad vegan-friendly.
Is this salad gluten-free?
Traditional couscous contains gluten. To make this salad gluten-free, substitute with quinoa or a certified gluten-free couscous.
Can I prepare this salad in advance?
Yes, you can prepare the components ahead of time. Store the vinaigrette separately and combine just before serving to maintain freshness.
A Refreshing Take on Couscous Salad
This Couscous Salad with Lime Basil Vinaigrette is more than just a side dish—it’s a celebration of fresh, vibrant flavors that come together in perfect harmony. Whether you’re looking for a healthy vegetarian recipe to add to your weekly rotation or a standout dish for your next gathering, this salad delivers on all fronts.
Print
Couscous Salad with Lime Basil Vinaigrette: A Fresh Twist on a Classic
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Couscous Salad with Lime Basil Vinaigrette brings together tender couscous, roasted sweet potatoes, black beans, baby spinach, and crumbled feta in a refreshing, herbaceous dressing. Bursting with flavor and nutrition, it’s perfect as a side or a light main course for any season.
Ingredients
For the Salad:
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3/4 cup couscous (120 g)
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1 cup water (240 ml)
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2 sweet potatoes, peeled and diced (about 3 cups / 400 g)
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1 can black beans, drained and rinsed (14 oz / 400 g)
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2 cups baby spinach, chopped (60 g)
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4 oz crumbled feta cheese (115 g)
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1/2 red onion, thinly sliced
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1/2 cup chopped pistachios (optional, 60 g)
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Black pepper, to taste
For the Lime Basil Vinaigrette:
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1/2 cup packed fresh basil (15 g)
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1/2 cup olive oil (120 ml)
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Juice of 1–2 limes (2–4 tablespoons / 30–60 ml)
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1 clove garlic
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1/2 teaspoon kosher salt (2 g)
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1/2 teaspoon red pepper flakes (1 g)
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1/4 to 1/2 cup water, as needed (60–120 ml)
Instructions
1. Make the Vinaigrette:
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In a food processor, blend basil, olive oil, lime juice, garlic, salt, and red pepper flakes until smooth.
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Add water gradually to reach desired consistency.
2. Cook the Couscous:
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Bring 1 cup water to a boil, stir in couscous, cover, and remove from heat.
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Let sit 5 minutes, then fluff with a fork and let cool.
3. Cook the Sweet Potatoes:
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In a skillet, simmer sweet potatoes with 1/2 cup water and a pinch of salt.
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Cover and cook for about 10 minutes, or until fork-tender.
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Drain and let cool.
4. Assemble the Salad:
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In a large bowl, combine couscous, sweet potatoes, black beans, spinach, feta, red onion, and pistachios (if using).
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Pour vinaigrette over and toss to combine.
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Season with black pepper to taste.
5. Serve:
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Enjoy immediately or refrigerate for later.
Notes
For deeper flavor, roast sweet potatoes at 400°F (200°C) for 25–30 minutes.
Substitute basil with cilantro or parsley if needed.
Use pearl couscous for added texture if preferred.
Omit feta or use vegan cheese for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiled, Assembled Cold
- Cuisine: Fusion / Mediterranean-Inspired