Couscous Sweet Potato Black Bean Salad
Ingredients: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
Directions:
Pulse all dressing ingredients in a food processor until smooth-ish.
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.)
