Description
This Zesty Lime Sweet Potato and Black Bean Couscous Salad is a nutritional powerhouse. Drizzled with a mouthwatering lime cilantro dressing, it is a refreshing and satisfying dish that’s perfect for a meal on its own or as a side.
Ingredients
3/4 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
one 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese or Mexican crumbling cheese
half a red onion, thinly sliced
1/2 cup chopped pistachios (optional)
black pepper to taste
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Lime Cilantro (or Basil) Vinaigrette
1/2 bunch of fresh cilantro or 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
Instructions
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.
Pulse all dressing ingredients in a food processor until it comes together.
Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, make how much you want to eat now, and store each ingredient individually for salads throughout the week.)