Couscous Salad with Lime Basil Vinaigrette
Ingredients
- 3/4 3/4 couscous
- 1 1 water
- 23 cups 3 cups sweet potatoes , peeled and diced (about )
- 14 black beans one -ounce can , drained and rinsed
- 2 2 baby spinach , cut into small pieces
- 4 4 crumbled feta cheese
- half a red onion , thinly sliced
- 1/2 1/2 chopped pistachios (optional)
- black pepper to taste
- 111/2 cup 1/2 cup basil bunch of fresh ( packed)
- 1/2 cup1/2 cup 1/2 cup1/2 cup olive oil
- 12 juice of – limes (to taste)
- 11 garlic clove
- 1/2 teaspoon1/2 teaspoon 1/2 teaspoon1/2 teaspoon kosher salt
- 1/2 teaspoon1/2 teaspoon 1/2 teaspoon1/2 teaspoon red pepper flakes
- 1/41/41/2 water to cup , if needed
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Instructions
- Pulse all dressing ingredients in a food processor until smooth-ish.
- Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.
- Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.
- Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)
Source
Original recipe: View Original