Simple Kale and Couscous Salad

May 27, 2019  •  Pasta & Pizza, Salads

I was trying to figure out a meal I could take to a friend in the hospital recently, wanting it to be comforting, but also not wanting to worry about keeping a meal hot, and I decided on a simple green salad with sliced chicken, avocado, and red pepper with an Asian ginger-garlic vinaigrette. But it just didn’t feel substantial enough (he’s a tall man!), so I whipped up this couscous and kale side dish which rounded things out perfectly. It’s a great vegetarian lunch or a side dish or a salad. You can also add meat or other vegetables to it – I simply used what I saw in my refrigerator. For those of you in the US, Happy Memorial Day! Maybe take this to your family picnic today?

Simple Kale and Couscous Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4
  • ¾ cup dry couscous
  • ¾ cup boiling water
  • I bunch of kale, trimmed, steamed, chopped, and cooled
  • 4 ounces crumbled feta cheese
  • 4 sliced green onions
  • 2-4 tablespoons fresh lemon juice
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  1. Combine the couscous and water in a small bowl, and cover. When the couscous has absorbed the liquid, refrigerate to cool.
  2. Combine the cooled couscous with the chopped kale, the feta cheese, and the green onions. Toss to combine.
  3. Combine the lemon juice, olive oil and mustard in a small covered container and shake until well emulsified.
  4. Pour desired amount of dressing over the salad and season with salt and pepper to taste. Can be served cold or room temperature.


2 Comments  •  Comments Feed

  1. Shosha says:

    Would this recipe work with quinoa or rice or a combo for those of us who are gluten intolerant and cannot eat or process wheat? It looks like a lovely recipe and I will try it on my own even if there’s no feedback.

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