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Couscous, Sweet Potato, and Black Soybean Salad

Photo: Oxmoor House
Prep time 10 mins
Cook time 5 mins
Yield 5 servings (serving size: about 1 1/3 cups couscous salad and 1 tablespoon cheese)
Choose this lime-basil-infused salad—with chunks of beta-carotene-laced sweet potatoes and tender, high-fiber, protein-rich black soybeans—for a healthy meatless main dish you can have on the table in 15 minutes.Prep: 5 minutes; Cook: 5 minutes; Other: 5 minutes


  • 3/4 cup water
  • 2/3 cup wheat couscous
  • 1 (16-ounce) package refrigerated cubed peeled sweet potato (such as Glory)
  • 1/4 cup fat-free lime-basil vinaigrette (such as Maple Grove Farms)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 (15-ounce) can no-salt-added black soybeans (such as Eden Organic), rinsed and drained
  • 2 cups baby spinach
  • 5 tablespoons crumbled reduced-fat feta cheese
  • 3 green onions, chopped

Nutrition Information

  • calories 228
  • caloriesfromfat 17 %
  • fat 4 g
  • satfat 1.1 g
  • monofat 0.7 g
  • polyfat 1.7 g
  • protein 10.5 g
  • carbohydrate 39.8 g
  • fiber 7.3 g
  • cholesterol 3 mg
  • iron 2.4 mg
  • sodium 287 mg
  • calcium 102 mg

How to Make It

  1. Bring 3/4 cup water to boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  2. While couscous stands, place sweet potato on a microwave-safe plate. Microwave at HIGH 5 minutes or until tender.

  3. Combine vinaigrette, pepper, and salt in a large bowl; stir well with a whisk. Add couscous, sweet potato, soybeans, and spinach; toss gently to coat. Top each serving with cheese; sprinkle evenly with onions.

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