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

Scale

For the Salad:

3/4 cup couscous (120 g)
1 cup water (240 ml)
2 sweet potatoes, peeled and diced (about 3 cups / 400 g)
1 can black beans, drained and rinsed (14 oz / 400 g)
2 cups baby spinach, chopped (60 g)
4 oz crumbled feta cheese (115 g)
1/2 red onion, thinly sliced
1/2 cup chopped pistachios (optional, 60 g)
Black pepper, to taste

For the Lime Basil Vinaigrette:

1/2 cup packed fresh basil (15 g)
1/2 cup olive oil (120 ml)
Juice of 1–2 limes (2–4 tablespoons / 30–60 ml)
1 clove garlic
1/2 teaspoon kosher salt (2 g)
1/2 teaspoon red pepper flakes (1 g)
1/4 to 1/2 cup water, as needed (60–120 ml)

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Instructions

1. Make the Vinaigrette:

In a food processor, blend basil, olive oil, lime juice, garlic, salt, and red pepper flakes until smooth.
Add water gradually to reach desired consistency.

2. Cook the Couscous:

Bring 1 cup water to a boil, stir in couscous, cover, and remove from heat.
Let sit 5 minutes, then fluff with a fork and let cool.

3. Cook the Sweet Potatoes:

In a skillet, simmer sweet potatoes with 1/2 cup water and a pinch of salt.
Cover and cook for about 10 minutes, or until fork-tender.
Drain and let cool.

4. Assemble the Salad:

In a large bowl, combine couscous, sweet potatoes, black beans, spinach, feta, red onion, and pistachios (if using).
Pour vinaigrette over and toss to combine.
Season with black pepper to taste.

5. Serve:

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