Couscous Salad with Lime Basil Vinaigrette

• bunch of fresh basil leaves (1/2 cup packed)↗1
• olive oil↗0.5 cup
• juice of 1-2 limes (to taste)1
• clove garlic↗1
• kosher salt↗1 teaspoon
• red pepper flakes↗0.5 teaspoon
• honey1 tablespoon
• to 1/2 cup water, if needed0.25 cup
• couscous (Moroccan)↗0.75 cup
• medium sweet potatoes, peeled and diced (about 3 cups)↗2 cup
• olive oil or avocado oil↗2 tablespoon
• salt↗1 teaspoon
• one 14-ounce can black beans, drained and rinsed14 ounce
• baby spinach, cut into small pieces↗2 cup
• crumbled feta cheese↗4 ounce
• half a red onion, thinly sliced0.5
• chopped pistachios0.5 cup
• black pepper to taste↗

Step-by-step instructions

1. 1

   Make Dressing: Pulse all dressing ingredients in a food processor until almost smooth (with some green flecks still left).

2. 2

   Cook Couscous: Cook couscous according to package directions. Fluff with a fork and cool.

3. 3

   Roast Sweet Potatoes : Toss the sweet potatoes with oil and salt, and air fry them at 400 degrees for 10-12 minutes, or roast at 425 for 25-30 minutes.

4. 4

   Combine and Serve: Toss couscous, sweet potatoes, black beans, spinach, feta, red onion, and chopped pistachios with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)