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Dinner for 4

Kale Couscous Salad

Pearl couscous, kale, chickpeas, olives, feta, and parsley mix with a bright lemon dressing for a hearty salad.

$2.44per serving $$
30 minstart to table
4servings

AmericanVegetarianBudgetFamilyLunchesDinnersBack to schoolSummer

Ingredients

  • 1 cup pearl couscous
  • 1 1/2 cups water
  • 1/2 tsp kosher salt
  • 1/3 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tsp dijon mustard
  • 1 clove garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1 tsp sugar or honey
  • freshly ground black pepper
  • 1 bunch tuscan kale
  • 1 can (15 oz) chickpeas
  • 2/3 cup castelvetrano olives
  • 4 oz feta
  • 1/2 cup finely chopped fresh parsley
  • 1/2 heaping cup pickled red onion
  • freshly ground salt and pepper (optional)

Steps

  1. Boil the couscous, water, and half the salt in a medium saucepan for 10 to 12 minutes, then cool it.
  2. Whisk the lemon juice, olive oil, mustard, minced garlic, red pepper flakes, sugar, remaining salt, and pepper in a small bowl.
  3. Remove the kale stems, chop the leaves, and massage them with a little dressing for 2 minutes.
  4. Combine the couscous, kale, chickpeas, olives, feta, parsley, and pickled onion in a large bowl.
  5. Pour in the remaining dressing, toss well, and chill the salad for 10 minutes before serving.

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