Couscous, Yam, Spinach, & Black Bean Salad w/ Lime Basil Dressing

I love when I need a new recipe and one that looks good goes down my feed about the same time. This gem is from a site called Pinch of Yum.  An international friend was in town for a few weeks and would be staying with us the day before leaving.  I hadn't seen her in 9 years, so wasn't 100% sure what to make for supper, so kept it mostly vegetarian with options.

As always, I made a couple tiny changes.  The original recipe called for sweet potatoes and I ALWAYS sub in dark orange yams. I love the more distinctive flavor of yams and the pop of color really adds visually to the dish.  The only other change I made was to roast the diced yam instead of steaming it. I think roasting heightens the flavor, and as I always line the pan with foil, clean-up is easier. 

To round out the meal I served a vegetable quiche with a hashbrown crust, and gourmet chicken sausages on the side.  My husband prefers meat with his meal, although he doesn't demand this, so this is a great choice, and gave my guest options.  The quiche is vegetarian, the salad is vegan, and the sausages avoid pork and beef which some of my friends no longer eat. And I think everything is gluten free. Something for everyone.

Enjoy!

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Couscous. Yam, Spinach, & Black Bean Salad w/ Lime Basil Dressing

Ingredients - 

3/4 C                        Couscous
1 C                           Water
3 C                           Dark orange yams, peeled and diced

olive oil

salt
1                              14-ounce can black beans, drained and rinsed
2 C                          Baby spinach,chopped
4 oz                         Crumbled feta cheese
1/2                           Red onion, thinly sliced or diced
1/2 C                       Chopped pistachios
Black pepper to taste

Lime Basil Vinaigrette

1 bunch                   Fresh basil (1/2 cup packed) 
1/2 C                       Olive oil
1-2                          Limes, juiced
1 clove                   Garlic, minced
1/2 tsp                    Salt
1/2 tsp                    Red pepper flakes

Instructions - 

Pulse all dressing ingredients in a food processor until smooth-ish. Store in the refrigerator until ready to use. 

Preheat oven to 350 degrees.  Line a sheet pan with foil. Toss diced yams with a little olive oil,  spread on sheet pan and sprinkle with a little salt. Bake until just barely done, you don't want them mushy.  I think about 20 minutes is about right, but that depends how small you dice them. so start checking them at about 15 minutes. When done, cool.

While the yams are baking, cook the couscous in the 1 cup water, according to package directions. Fluff with a fork and cool.  Drain and rinse the black beans, crumble the feta and coarsely chop the pistachios.  Combine the couscous, yams, black beans, baby spinach, feta, red onion and chopped pistachios to a medium size salad bow.  Drizzle on dressing, sprinkle on a little black pepper to taste, and toss gently.  

Toss all ingredients together with dressing, season with salt and pepper, and serve!  Let chill in refrigerator until serving time.