Couscous Salad with Lime Basil Vinaigrette

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1 bunch of fresh basil leaves (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 tablespoon + 1 teaspoon honey

1/4 to 1/2 cup water, if needed

3/4 cup couscous (Moroccan)

2 medium sweet potatoes, peeled and diced (about 3 cups)

2 tablespoons olive oil or avocado oil

1 teaspoon salt

one 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)

black pepper to taste

Instructions

Make Dressing

Pulse all dressing ingredients in a food processor until almost smooth (with some green flecks still left).

Cook Couscous

Cook couscous according to package directions. Fluff with a fork and cool.

Roast Sweet Potatoes

Toss the sweet potatoes with oil and salt, and air fry them at 400 degrees for 10-12 minutes, or roast at 425 for 25-30 minutes.

Combine and Serve

Toss couscous, sweet potatoes, black beans, spinach, feta, red onion, and chopped pistachios with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)

Nutrition

• Calories: 402
• Lipides Totaux: 23.1 g
• Lipides Saturés: 5.6 g
• Acides Gras Trans: 0 g
• Cholestérol: 16.8 mg
• Sodium: 578.4 mg
• Glucides Totaux: 40.1 g
• Fibres Diététiques: 7.8 g
• Sucres Totaux: 3.3 g
• Protéines: 10.9 g