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    You Are Here: Home → Main Course → Salad

    Couscous Salad with Basil Vinaigrette

    January 23, 2021 | Updated June 29, 2021 by Ryan 2 Comments

    97 shares
    Jump to Recipe Print Recipe

    This couscous salad with basil vinaigrette is loaded with sweet potatoes, black beans, corn and kale, making it a fresh but filling salad.

    basil lime couscous salad in bowl

    I'm a big fan of salads, especially salads with sweet potatoes, like this fall harvest salad or kale sweet potato salad.

    But to be honest, what makes this salad is the homemade basil lime vinaigrette. It is simple to put together and way better than anything you can buy at the store.

    I was actually inspired by Pinch of Yum with her couscous salad. I used my own vinaigrette and added some additional ingredients like corn and kale.

    It really is a mismatch of Mexican meets Mediterranean with the flavors. And trust me, that is a good thing. After one bite of this couscous salad with basil vinaigrette, it might just become your go-to healthy meal!

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Benefits of Kale
    • Pro Tips/Recipe Notes
    • Other Salad Recipes
    • Couscous Salad with Basil Vinaigrette
    overhead shot of couscous salad with basil vinaigrette in bowl

    Ingredient Notes

    • Vinaigrette - basil is the main flavor here but you also get acidity and brightness from the lime.
    • Couscous - a good source of fiber and helps make the salad more filling.
    • Sweet potatoes - added nutrients and flavor.
    • Corn - I like using fresh corn on the cob and broiling it so you get extra char, which is flavor.
    • Kale - I like baby kale as it is milder than older kale and soaks up the dressing.

    Ingredient Swaps

    As with any recipe, you can swap out the ingredients. Some variations include:

    • Instead of basil, you can use cilantro as the base for the vinaigrette.
    • I'm a fan of couscous, but barley or farro are good substitutes.
    • While I love sweet potatoes in salads, you can also use pumpkin or butternut squash.
    • I like black beans for the added protein, but garbanzo or cannellini beans work as well.
    • I used baby kale, but older kale works or even spinach.
    • I'm a fan of feta cheese for the added saltiness, but you can use cojita cheese.

    Step-by-Step Photos

    process shots of how to make couscous salad with basil vinaigrette

    Make the basil lime vinaigrette and set aside. Then season sweet potatoes with some salt, pepper and oil and bake 425°F for 15-20 minutes.

    Butter the corn and broil for 10 minutes, turning the corn every couple of minutes until charred, then cut it off the cob. Toss all of the salad ingredients together and add the vinaigrette right before serving.

    FAQs

    Can I Use Another Vegetable Besides Sweet Potatoes?

    Yes. In general, butternut squash and pumpkin are a great replacement for sweet potatoes and cook in about the same amount of time.

    What is the Difference Between Kale and Baby Kale?

    Baby kale is exactly what it sounds like - a younger version of kale. The flavor isn't as strong and it doesn't need to be massaged with oil before serving like kale.

    Also in general baby kale doesn't need to be cooked. Think of it as similar to arugula.

    At What Temperature Should I Serve?

    Serve the salad at room temperature. This is a salad that is best served at room temperature or even warm. If making ahead, just pull out of the fridge one hour before serving.

    Benefits of Kale

    Kale has become super popular and there is good reason for it. Some of the health benefits of kale include

    • Among most nutrient-dense foods on planet.
    • Great source of Vitamin C and Vitamin K.
    • Can lower cholesterol.
    • Loaded with antioxidants to help battle disease and illness.
    • Good source of minerals most people don’t eat enough of.

    Pro Tips/Recipe Notes

    • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
    • Be consistent with your diced sweet potatoes. You want them to cook in the same amount of time. If you decide to dice the vegetables at 1 inch instead of ½ inch, just keep in mind they'll take longer to cook.
    • if using as a make-ahead lunch, keep the avocado dressing separate and toss right before eating.
    • Serve the salad at room temperature. This is a salad that is best served at room temperature or even warm. If making ahead, just pull out of the fridge one hour before serving.
    close-up of kale couscous salad

    Other Salad Recipes

    • Quinoa Sweet Potato Salad
    • Kale Crunch Salad
    • Kale Mango Salad
    • Kale Cauliflower Salad

    If you’ve tried this couscous salad with basil vinaigrette or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    basil lime couscous salad in bowl
    Print Recipe
    5 from 3 votes

    Couscous Salad with Basil Vinaigrette

    This basil lime couscous salad is loaded with sweet potatoes, black beans, corn and kale, making it a fresh but filling salad.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Salad
    Cuisine: American
    Servings: 6
    Calories: 627kcal
    Author: Ryan Beck

    Ingredients

    Basil Lime Vinaigrette

    • 1 cup fresh basil, packed
    • ⅔ cup olive oil
    • ¼ cup white vinegar
    • 2 tablespoon honey
    • 2 limes, juiced
    • 2 clove garlic, minced
    • ½ teaspoon sea salt
    • 2-3 tablespoon water (if needed to thin out)

    Salad

    • 1 cup couscous, uncooked
    • 1 ½ lbs sweet potatoes, peeled and diced into ½" cubes
    • 2 tablespoon olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • 1 (14 oz can) black beans, rinsed and drained
    • 4 ears corn, shucked and kernels removed (2 cups)
    • 5 cups baby kale, chopped
    • ½ red onion, diced
    • ½ cup pistachios, roasted
    • ½ cup feta cheese

    Instructions

    Basil Lime Vinaigrette

    • Place all ingredients in a blender or food processor and pulse until smooth and emulsified. Add water if you need to thin out. Store in refrigerator for 3-4 days.

    Salad

    • Cook couscous according to package instructions. Set aside.
    • Preheat oven to 425°F. Line a baking sheet with parchment paper and place diced sweet potatoes in even layer. Toss with olive oil, salt and pepper. Bake for 15-20 minutes or until sweet potato is tender, flipping halfway through.
    • Place rack 6 inches from top of oven and turn broiler on. Butter the corn and broil for 10 minutes, turning the corn every couple of minutes until charred. Cut the corn off the cob.
    • Toss the kale, sweet potato, couscous, black beans, corn, red onion, pistachios and feta cheese in large bowl until mixed. Add vinaigrette right before serving.

    Notes

    • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
    • Be consistent with your diced sweet potatoes. You want them to cook in the same amount of time. If you decide to dice the vegetables at 1 inch instead of ½ inch, just keep in mind they'll take longer to cook.
    • if using as a make-ahead lunch, keep the avocado dressing separate and toss right before eating.
    • Serve the salad at room temperature. This is a salad that is best served at room temperature or even warm. If making ahead, just pull out of the fridge one hour before serving.

    Nutrition

    Serving: 1g | Calories: 627kcal | Carbohydrates: 77g | Protein: 17g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 764mg | Potassium: 739mg | Fiber: 10g | Sugar: 13g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Anne says

      July 11, 2022 at 12:20 am

      5 stars
      This was absolutely delicious!! I used quinoa instead of couscous since I am gluten free. My husband & I both loved how fresh it tasted. Will definitely make again!

      Reply
      • Ryan says

        July 11, 2022 at 7:09 am

        Glad you enjoyed it!

        Reply

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