Guys. THIS SALAD. I do know I say a variety of my recipes are a “should make” (as a result of really, they’re) however this salad is one I assure you’ll make time and again. Don’t consider me? I shared it with my advertising and marketing supervisor, Abra, simply a few weeks in the past and she or he’s already made it 3-4 occasions.
Let me introduce my scoop it up kale couscous salad bursting with freshness, texture, and zippy, savory flavors. We’re loading this bowl up with salty feta cheese, protein from chickpeas, the all-time Castelvetrano olives, OH, and pickled purple onion for good measure. I name it “scoop it up” as a result of each time I make it I find yourself scooping it straight from the salad bowl with pita chips as a result of mama loves that crunch issue.
Take half-hour and make it for lunch or as a yummy facet dish this week along with your favourite proteins, or deliver it to your subsequent BBQ as a crowd-pleasing dish. You’re going to like this one.
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Every part you’ll must make this kale couscous salad
Crunchy veggies! Couscous and chickpeas! Olives and feta! Oh, and the perfect lemon French dressing you’ll need to placed on each salad without end. Right here’s every part you’ll must make this stunning salad:
- Couscous: chances are you’ll know by now that I’m obsessive about pearl couscous. It’s like little tiny pasta that creates the proper base for soups, one pot meals, and salads.
- Kale: the opposite base of this salad is, in fact, kale! I’ve a number of suggestions for making kale salads beneath that make them further scrumptious.
- Chickpeas: we’re including plant-based protein from a can of chickpeas.
- Combine-ins: you’ll get savory taste from feta cheese and my fav Castelvetrano olives, freshness from parsley, and a sweet-and-zesty taste from pickled purple onion. YUM.
- For the dressing: this unimaginable lemon French dressing is made with contemporary lemon juice, slightly olive oil, dijon mustard, garlic, purple pepper flakes, sugar (or honey), salt and pepper.
Make this salad gluten-free or vegan
- To make gluten-free: be at liberty to swap the couscous for gluten-free orzo and even quinoa! You may also omit the orzo to maintain the salad grain-free, however I like the little bites of grains.
- To make vegan: merely omit the feta cheese.
Trying so as to add slightly crunch?
Throw in ½ cup salted roasted pistachios, sunflower seeds, or toasted sliced almonds. Because the title suggests, I additionally like scooping this salad up with tortilla chips, pita chips, or pita crackers for a fair greater crunch. SO GOOD.
Extra methods to spice up the protein
This kale couscous salad packs 18g of protein as is, however be at liberty to serve it with:
The important thing to creating kale salads
Uncooked kale is definitely fairly robust, however there are a few methods to prep it in a salad to make it completely crunchy and properly marinated with the dressing:
- Finely chop it. You should definitely chop it very finely in order that the bites aren’t too giant. Use a pointy knife or salad chopper, or pulse the kale a number of occasions in a meals processor.
- Costume it first. You’ll need to add your chopped kale in a bowl with the chickpeas and couscous and blend the dressing in for a minimum of 1 minute till every part is effectively coated earlier than including the mix-ins. This can be certain that the kale marinates effectively with the dressing and isn’t as robust in texture.
- Meal prep it. This kale couscous salad is wonderful when prepped forward of time as a result of the kale doesn’t break down like different greens do.
Find out how to retailer this kale couscous salad
This salad will keep good in an hermetic container within the fridge for as much as 3 days.
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I hope you’re keen on this kale couscous salad! For those who make it remember to depart a remark and a ranking so I understand how you preferred it. Take pleasure in, xo!
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Spoon It Up Kale Couscous Salad
Contemporary, herby kale couscous salad with feta, chickpeas, and olives that comes collectively in simply half-hour for a satisfying lunch or facet dish. Scoop up this stunning salad with tortilla chips or pitas chips to get an additional scrumptious crunch! You may love this veggie-packed salad as is or along with your favourite grilled proteins.
Components
For the couscous:
- 1 cup pearl couscous
- 1 ½ cups water
- ½ teaspoon kosher salt
For the lemon French dressing:
- ⅓ cup contemporary lemon juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon purple pepper flakes
- 1 teaspoon sugar or honey
- Freshly floor black pepper
For the salad:
- 1 bunch of Tuscan kale, finely chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- ⅔ cup Castelvetrano olives, coarsely chopped
- 4 ounces feta, crumbled
- ½ cup finely chopped contemporary parsley
- ½ heaping cup pickled purple onion, plus extra in the event you love them!!
- Freshly floor salt and pepper, to style
Directions
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Put together the couscous: In a medium pot, add the water, couscous and salt and convey to a boil. Stir couscous, then scale back warmth to low, cowl, and cook dinner for 8 to 10 minutes till the entire liquid is absorbed. Switch to a big sieve and rinse the couscous with chilly water for about 1 minute, till the couscous has cooled. Switch to a big bowl.
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Make the French dressing: In a small bowl or mason jar: add the lemon juice, olive oil, dijon, garlic, salt, purple pepper flakes, sugar (or honey) and some grinds of pepper. Whisk till effectively mixed and emulsified, or alternatively, place a lid on the jar and shake till effectively mixed.
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Put together the salad: Within the giant bowl with the couscous, add the kale and chickpeas. Pour the lemon French dressing over and use tongs to toss till dressing coats every part effectively, about 1 minute.
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Subsequent, add within the olives, feta, parsley and purple onion. Toss once more with tongs till well-combined. Add salt and pepper to style, as wanted. Serve instantly or hold within the fridge for as much as 3 days. Salad is superb prepped forward of time. Attempt serving with tortilla chips, pita chips or pita crackers for scooping up. This salad can also be incredible served on the facet along with your favourite protein similar to grilled steak, rooster, shrimp or salmon. Take pleasure in!
Recipe Notes
Need much more taste and crunch? Throw in ½ cup salted roasted pistachios, sunflower seeds or toasted sliced almonds.
Vitamin
Serving: 1serving (based mostly on 4)Energy: 562calCarbohydrates: 62.5gProtein: 18.2gFats: 27.5gSaturated Fats: 6.1gFiber: 11.3gSugar: 5.4g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
