Couscous Salad with Lime Basil Vinaigrette

This hearty salad is full of whole food carbohydrates that are high in fiber and goodness. Use this recipe as part of your meal prep to enjoy it all week long.

3/4 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
1 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese
Half a red onion, thinly sliced
1/2 cup chopped pistachios (optional)

Lime Basil Vinaigrette
1 bunch of fresh basil (1/2 cup packed)
1/2 cup olive oil
Juice of 1–2 limes (to taste)
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

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.) Makes 6 servings.

Nutrition Information Per Serving:
Calories: 402; Total Fat 23.1g; Cholesterol 16.8mg; Sodium 578.4mg; Total Carbohydrate 40.1g; Dietary Fiber 7.8g; Sugars 3.3g; Protein 10.9g

Printable recipe available at:

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