Simple Kale and Couscous Salad
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?
- 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
- Combine the couscous and water in a small bowl, and cover. When the couscous has absorbed the liquid, refrigerate to cool.
- Combine the cooled couscous with the chopped kale, the feta cheese, and the green onions. Toss to combine.
- Combine the lemon juice, olive oil and mustard in a small covered container and shake until well emulsified.
- Pour desired amount of dressing over the salad and season with salt and pepper to taste. Can be served cold or room temperature.
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