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.

Course Salad

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 627kcal

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.

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.

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.