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This couscous salad with basil vinaigrette is loaded with sweet potatoes, black beans, corn and kale, making it a fresh but filling salad.
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!
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Recipe Ingredients
- Basil - the star of the show.
- Olive oil - helps emulsify the vinaigrette and cook the sweet potatoes.
- White vinegar - adds acidity.
- Honey - adds some sweetness.
- Lime - adds freshness that works well with the basil.
- Garlic - more flavor.
- Salt and black pepper - enhances the flavor.
- Couscous - good source of fiber but can also use barley or farro.
- Sweet potatoes - helps make the salad more filling and adds flavor.
- Black beans - adds some needed protein.
- Corn - fresh is best but can use frozen if needed.
- Baby kale - milder than older kale which you can also use.
- Red onion - has a strong onion flavor that creates extra flavor.
- Pistachios - adds crunch and flavor.
- Feta cheese - can also use cojita cheese.
Step-by-Step Instructions
- Place all ingredients in a blender or food processor and pulse until smooth and emulsified. Add water if you need to thin out.
- Line a baking sheet with parchment paper and place diced sweet potatoes in even layer. Toss with olive oil, salt and pepper. Bake at 425°F for 15-20 minutes or until the potatoes are tender, flipping halfway through. While sweet potatoes are cooking, cook couscous according to package instructions.
- Place rack 6 inches from top of oven. Butter the corn and broil for 10 minutes, turning the corn every couple of minutes until charred. Cut the corn off the cob.
- Toss all the ingredients together and add the vinaigrette right 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.
FAQs
Yes. In general, butternut squash and pumpkin are a great replacement for sweet potatoes and cook in about the same amount of time.
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.
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.
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.
Other Salad Recipes
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.
Couscous Salad with Basil Vinaigrette
Ingredients
Basil Lime Vinaigrette
- 1 cup fresh basil, packed
- ⅔ cup olive oil
- ¼ cup white vinegar
- 2 tbsp honey
- 2 limes, juiced
- 2 clove garlic, minced
- ½ tsp sea salt
- 2-3 tbsp water (if needed to thin out)
Salad
- 1 cup couscous, uncooked
- 1 ½ lbs sweet potatoes, peeled and diced into ½" cubes
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp 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.
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