Couscous Kale Salad With Chickpeas

Name: Couscous Kale Salad With Chickpeas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 5 servings
Ingredients: approx 1 ½ batches Creamy Harissa Dressing (tap for recipe); 1 cup dry pearl (Israeli) couscous; 1 ½ cups water; 1 large bunch curly kale; half of a large red onion, thinly sliced; 1 extra large carrot, peeled and chopped or cut into matchsticks; 1 small yellow bell pepper, cored and thinly sliced; 1 small red or orange bell pepper, cored and thinly sliced; 8 ounces grape or cherry tomatoes, halved; 1 (15 oz) can cooked chickpeas, drained and rinsed; 1 large lemon, cut in half; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
5 servings
Calories
352 kcal
Course
Side Dish, Main Course, Salad
Cuisine
American

Couscous Kale Salad With Chickpeas

Finn Russell

Report

This hearty couscous and kale salad is loaded with fresh and vibrant flavors and textures. With pearl couscous, chickpeas, fresh lemon, and an earthy tahini-harissa dressing, this healthy kale salad makes a lovely side dish or light entree. It's oil-free and easily made gluten-free by swapping the couscous for quinoa or GF pasta.

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Ingredients

Servings

approx 1 ½ batches Creamy Harissa Dressing (tap for recipe) See Step 1.
1 cup dry pearl (Israeli) couscous Sub quinoa, farro, or traditional couscous if desired. Cook according to package instructions.
1 ½ cups water for cooking the couscous
1 large bunch curly kale approx. 12 ounces with stems.
half of a large red onion, thinly sliced
1 extra large carrot, peeled and chopped or cut into matchsticks
1 small yellow bell pepper, cored and thinly sliced
1 small red or orange bell pepper, cored and thinly sliced
8 ounces grape or cherry tomatoes, halved
1 (15 oz) can cooked chickpeas, drained and rinsed
1 large lemon, cut in half
salt and pepper

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Instructions

First, head over to this post to make the harissa dressing.TIP: You'll need about 1 ½ batches of dressing for the kale salad, so it's best to simply double the recipe. Use the leftover dressing on sandwiches, potatoes, and grains over the next few days.
Cook the couscous: refer to the instructions on the particular couscous (or other grain) you're using. The pearl couscous I used called for 1 ½ cups water and ½ teaspoon salt to 1 cup dry couscous.Bring 1 ½ cups water to a boil, add ½ teaspoon sea salt and 1 cup pearl couscous. Stir well and return to a boil, reduce heat to low, cover, and cook until tender, 13 to 15 minutes.
Spread the cooked couscous on a plate to cool, and set aside.
Wash the kale leaves and pat dry. Remove the thick stems, and cut kale into bite-size pieces. Place half of the kale in a large bowl (so you have room to work and get your hands in there). Add a pinch of salt, juice from half a lemon, and about ⅓ cup of dressing. Start to squish, squeeze, and massage the kale until softened and reduced by about half. Transfer that kale to a different bowl, and do the same thing with the remaining kale.
To the kale add the vegetables, chickpeas, and cooled couscous. Toss to combine, and add more dressing, to taste, about ⅓ to ½ cup. Season as desired with additional salt, lemon, and black pepper.

Notes

Kale salad is best enjoyed the day it's made, allowing an hour or two for the flavors to mingle.
Store leftovers in the refrigerator for up to 2 days. Freezing not recommended.
Review the post above for Variations and Tips.