Kale Couscous Salad
A delicious and nutritious kale couscous salad perfect for a healthy power lunch. Easy to make with vibrant flavors.
Equipment
- 1 Large mixing bowl
- 1 Saucepan for boiling water
- 1 fork for fluffing couscous
Ingredients
Main Ingredients
- 1 cup couscous
- 2 cups kale chopped
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup feta cheese crumbled
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Bring 1 cup of water to a boil in a saucepan. Add the couscous, cover, and remove from heat. Let it steam for 5 minutes, then fluff with a fork.
- Place chopped kale in a large mixing bowl. Drizzle with a little olive oil and a pinch of salt. Massage the kale for 2-3 minutes until it becomes tender.
- In the mixing bowl with kale, add the cooked couscous, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad ingredients. Toss gently to combine and ensure everything is evenly coated.
- Serve the salad immediately as a standalone dish or as a side with your choice of protein.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To refresh, add a little extra olive oil and lemon juice before serving again.
Notes
Pro Tips: Use high-quality olive oil and fresh lemon juice for the best flavor. Ingredient Substitutions: Swap feta with goat cheese for a creamier texture. How to Serve: Pair with grilled chicken or tofu for a complete meal. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare all components in advance and assemble just before serving.