Couscous with Lime Basil Vinaigrette, Spinach and Sweet Potatoes
Bright couscous salad tossed with sweet potatoes, black beans, spinach, and feta in zesty lime basil vinaigrette.
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Cooking tools:
- Food processor
- Mixing bowl
- Skillet
- Pot
- Chef's knife
- Cutting board
- Fork
- Measuring cup
- Stove
- Refrigerator
Ingredients
- Freshly cracked black pepper, as much as you like
- 65 grams pistachios, chopped up (totally optional)
- 1/2 red onion, sliced really thin
- 115 grams feta, crumble it up
- 60 grams baby spinach, chopped small
- 400 grams canned black beans, rinsed and drained
- 2 medium sweet potatoes (about 390 grams), peeled and diced
- 250 milliliters water
- 180 grams couscous
- 60–120 milliliters water, add as much as you need
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 clove garlic
- Juice from 1–2 limes, add as much as you want
- 120 milliliters extra virgin olive oil
- 1/2 cup packed fresh basil leaves (around 12 grams)
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