Couscous, Sweet Potato, and Black Soybean Salad

Photo: Oxmoor House

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

Yield: 5 servings (serving size: about 1 1/3 cups couscous salad and 1 tablespoon cheese)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 17%
  • Fat: 4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 10.5g
  • Carbohydrate: 39.8g
  • Fiber: 7.3g
  • Cholesterol: 3mg
  • Iron: 2.4mg
  • Sodium: 287mg
  • Calcium: 102mg

Ingredients

  • 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

Preparation

  1. 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. 2. While couscous stands, place sweet potato on a microwave-safe plate. Microwave at HIGH 5 minutes or until tender.
  3. 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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