Couscous Salad Lime Basil (Printable Recipe)
Couscous, sweet potato, black beans, and feta with tangy lime basil dressing for a fresh, lively salad.
# Ingredients You'll Need:
→ Salad Base
01 -
Freshly cracked black pepper, as much as you like
02 -
65 grams pistachios, chopped up (totally optional)
03 -
1/2 red onion, sliced really thin
04 -
115 grams feta, crumble it up
05 -
60 grams baby spinach, chopped small
06 -
400 grams canned black beans, rinsed and drained
07 -
2 medium sweet potatoes (about 390 grams), peeled and diced
08 -
250 milliliters water
09 -
180 grams couscous
→ Lime Basil Vinaigrette
10 -
60–120 milliliters water, add as much as you need
11 -
1/2 teaspoon red pepper flakes
12 -
1/2 teaspoon kosher salt
13 -
1 clove garlic
14 -
Juice from 1–2 limes, add as much as you want
15 -
120 milliliters extra virgin olive oil
16 -
1/2 cup packed fresh basil leaves (around 12 grams)
# Steps to Follow:
01 -
Drizzle your lime basil vinaigrette over everything. Toss until everything is coated nicely. Sprinkle on pepper to taste. Eat right away or pop it in the fridge for later.
02 -
Grab a big bowl. Dump in couscous, cooled sweet potatoes, black beans, spinach, feta, sliced onion, and pistachios (if you want). Toss it all together gently.
03 -
In a skillet, toss in your diced sweet potatoes with 120 milliliters water and a pinch of salt. Put the lid on and let them cook over medium for 10–12 minutes until they’re soft when you poke them with a fork. Pour off the extra water and set the potatoes aside until they cool down.
04 -
Boil 250 milliliters of water. Stir in the couscous. Cover the pot and take it off the heat. Let it sit for about 5 minutes, then fluff it up with a fork and leave it to cool.
05 -
Throw basil, olive oil, lime juice, garlic, salt, red pepper flakes, and water into your food processor. Blend it until it’s smooth or has a hint of texture. Add more water if it needs to be thinner and easier to pour.
# Extra Tips:
01 -
Want it fresh later? Keep all the parts separate until you’re ready to put it together.
02 -
The vinaigrette will chill fine in the fridge for 3 days or so if you wanna prep ahead.