Spoon It Up Kale Couscous Salad
User Reviews
4.9
Spoon It Up Kale Couscous Salad
Description
Spoon It Up Kale Couscous Salad brings together pearl couscous, cooked and cooled to maintain a light texture, with finely chopped Tuscan kale for a hearty leafy green element. Chickpeas add protein and creaminess while Castelvetrano olives contribute a mild, buttery flavor. Tangy pickled red onions supply sharpness, balanced by crumbled feta cheese for saltiness and creaminess. The lemon vinaigrette with olive oil, Dijon, garlic, red pepper flakes, and a touch of sweetener brightens and seasons the salad thoroughly.
The couscous is boiled with salt and then rinsed with cold water to cool it rapidly. The lemon vinaigrette is whisked or shaken to emulsify before tossing with the salad ingredients. This combination is tossed and seasoned to taste, making it suitable for an immediate serving or to prepare ahead for flavors to meld.
The salad works as a light lunch or a side dish complementing a variety of meals. It can be enhanced by adding nuts or seeds for more crunch if desired.
Ingredients
- For the couscous:
- 1 cup pearl couscous
- 1 ½ cups water
- ½ teaspoon kosher salt
- For the lemon vinaigrette:
- ⅓ cup lemon juice fresh
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 teaspoon sugar or honey
- black pepper freshly ground
- FOR THE SALAD:
- 1 kale Tuscan, finely chopped
- 1 chickpeas 15 ounce can, drained and rinsed
- ⅔ cup Castelvetrano olive coarsely chopped
- 4 ounces feta cheese crumbled
- ½ cup parsley finely chopped, fresh
- ½ Pickled red onion heaping cup, plus more if you love them
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Prepare the couscous: In a medium pot, add the water, couscous and salt and bring to a boil. Stir couscous, then reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and rinse the couscous with cold water for about 1 minute, until the couscous has cooled. Transfer to a large bowl.
- Make the vinaigrette: In a small bowl or mason jar: add the lemon juice, olive oil, dijon, garlic, salt, red pepper flakes, sugar (or honey) and a few grinds of pepper. Whisk until well combined and emulsified, or alternatively, place a lid on the jar and shake until well combined.
- Prepare the salad: In the large bowl with the couscous, add the kale and chickpeas. Pour the lemon vinaigrette over and use tongs to toss until dressing coats everything well, about 1 minute.
- Next, add in the olives, feta, parsley and red onion. Toss again with tongs until well-combined. Add salt and pepper to taste, as needed. Serve immediately or keep in the fridge for up to 3 days. Salad is excellent prepped ahead of time. Try serving with tortilla chips, pita chips or pita crackers for scooping up. This salad is also fantastic served on the side with your favorite protein such as grilled steak, chicken, shrimp or salmon. Enjoy!
Notes
- For added crunch and flavor, consider adding ½ cup of salted roasted pistachios, sunflower seeds, or toasted sliced almonds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 562cal | 28% |
| Carbohydrates | 62.5g | 21% |
| Protein | 18.2g | 36% |
| Fat | 27.5g | 42% |
| Saturated Fat | 6.1g | 31% |
| Fiber | 11.3g | 45% |
| Sugar | 5.4g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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