Couscous Salad with Lime Basil Vinaigrette



A bright, zippy, unexpectedly delicious couscous salad that’s packed with sweet potatoes, black beans, spinach, feta, and more – all tossed with a life-changing lime basil vinaigrette!


Couscous Sweet Potato Black Bean Salad

  • 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 12 limes (to taste)
  • 1 clove garlic 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 to 1/2 cup waterif needed


  1. Pulse all dressing ingredients in a food processor until smooth-ish.
  2. Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.
  3. 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.
  4. Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)

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