Couscous Kale Salad
This kale couscous salad with dried cranberries and feta cheese is the perfect combination of crunchy, salty, and sweet. Enjoy it as a festive side dish or light main course.
-
Prep Time: 10 minutes -
Cook Time: 15 minutes
-
Total Time: 25 minutes
-
Yield: 6 servings 1x -
Category: Salad
Category:Ingredients
Salad:
- 1 cup pearl couscous, uncooked
- 4 cups kale, finely chopped
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup roasted hazelnuts, roughly chopped
- 1/4 cup parsley, finely chopped
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 pinch salt
Instructions
- Bring a small pot of salted water to a boil, add pearl couscous, and cook for 13-15 minutes or as per package directions until tender. Once cooked, transfer to a mesh sieve, rinse the couscous under cold water until cool, and then set it aside.
- In a small bowl or jar, add the olive oil, lemon juice, Dijon mustard, minced garlic, and salt, and whisk until well combined, and then set aside.
- In a large bowl, add the chopped kale, drizzle with 2 tablespoons of dressing, and, using your hands, gently massage the dressing into the kale.
- Add the cooked couscous, red onion, dried cranberries, chopped hazelnuts, crumbled feta cheese, and chopped parsley, and toss until well combined.
- Drizzle the salad with the remaining dressing and toss again to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- The salad can be eaten immediately or stored in an airtight container for up to 2 days.
Notes
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 266 calories
- Sugar: 6 grams
- Fat: 14 grams
- Carbohydrates: 31 grams
- Fiber: 3 grams
- Protein: 6 grams
Find it online: https://kaynutrition.com/couscous-kale-salad/
