Couscous Salad with Lime Basil Vinaigrette

Name: Couscous Salad with Lime Basil Vinaigrette
Total time: 30 min
Yield: 6 personnes
Ingredients: 1 bunch fresh basil leaves (1/2 cup packed); 1/2 cup olive oil; Juice of 1-2 limes; 1 clove garlic; 1/2 teaspoon kosher salt; 1/2 teaspoon red pepper flakes; 1 tablespoon + 1 teaspoon honey; 1/4 to 1/2 cup water (as needed); 3/4 cup Moroccan couscous; 2 medium sweet potatoes, peeled and diced (about 3 cups); 2 tablespoons olive oil or avocado oil; 1 teaspoon salt; 14-ounce can black beans, drained and rinsed; 2 cups baby spinach, chopped; 4 ounces crumbled feta cheese; 1/2 red onion, thinly sliced; 1/2 cup chopped pistachios (optional); Black pepper to taste

Sweet potatoes, black beans, and feta mingle in this vibrant couscous salad. A bright lime and basil vinaigrette ties the textures together, making it a reliable choice for meal prep or a refreshing side dish.

30 min

6 pers

200°C

salad

couscous

vegetarian

healthy

meal prep

Pinch of Yum

Ingrédients

6 pers

1 bunch fresh basil leaves · 1/2 cup packed
1/2 cup olive oil
1-2 limes · juice of
1 garlic · clove
1/2 tsp kosher salt
1/2 tsp red pepper flakes
1 tbsp honey · plus 1 teaspoon
1/4 to 1/2 cup water · as needed
3/4 cup Moroccan couscous
2 sweet potatoes · peeled and diced
2 tbsp olive oil or avocado oil
1 tsp salt
14 ounce black beans · canned, drained and rinsed
2 cup baby spinach · chopped
4 ounce feta cheese · crumbled
1/2 red onion · thinly sliced
1/2 cup pistachios · chopped, optional
Black pepper · to taste

Préparation

1
Pulse all dressing ingredients in a food processor until nearly smooth, leaving a few small green flecks of basil.
2
Cook the couscous according to package instructions, fluff with a fork, and set aside to cool.
3
Toss the diced sweet potatoes with oil and salt. Air fry at 200°C for 10-12 minutes, or roast in an oven at 220°C for 25-30 minutes.
4
Combine the cooled couscous, roasted sweet potatoes, black beans, spinach, feta, red onion, and pistachios in a large bowl. Toss with the dressing, season with salt and pepper, and serve.