Empty My Fridge
The Best Kale Couscous Salad
Ingredients
- Couscous1 cup
- Salt · ground1 tsp
- Lemon⅓ cups
- Extra virgin olive oil¼ cups
- Dijon mustard1 tsp
- Garlic · grated1
- Chili flake · flakes½ tsp
- Honey1 tsp
- Black pepper · ground
- Kale · finely chopped1 bunch
- Chickpea · drained rinsed1 can
- Olive · coarsely chopped⅔ cups
- Feta cheese4 oz
- Parsley · finely chopped½ cups
- Pickled red onion½ cups
Instructions
- Put the water, couscous and ½ teaspoon kosher salt in a medium pot and bring to a boil. Stir, then lower the heat to low, cover and cook 8 to 10 minutes, until all the liquid is absorbed.
- Pour the couscous into a large sieve and rinse with cold water for about 1 minute until cool. Transfer to a large bowl.
- In a small bowl or jar, combine the lemon juice, olive oil, Dijon, garlic, ½ teaspoon salt, red pepper flakes, sugar or honey and a few grinds of black pepper. Whisk or shake until emulsified.
- Add the kale and chickpeas to the couscous and pour the vinaigrette over. Toss with tongs for about 1 minute until everything is coated.
- Add the olives, feta, parsley and pickled red onion and toss again until well combined. Season with salt and pepper to taste.
- Serve right away, or refrigerate for up to 3 days.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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GarlicCheeseLemonChickpeaOliveFeta cheeseKaleCouscous
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