Guys. THIS SALAD. I do know I say a whole lot 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 imagine 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 instances.
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 crimson onion for good measure. I name it “scoop it up” as a result of every 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 convey it to your subsequent BBQ as a crowd-pleasing dish. You’re going to like this one.
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Every thing 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 endlessly. Right here’s the whole lot you’ll must make this lovely 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 crimson onion. YUM.
- For the dressing: this unimaginable lemon French dressing is made with recent lemon juice, a little bit olive oil, dijon mustard, garlic, crimson 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 really like the little bites of grains.
- To make vegan: merely omit the feta cheese.
Trying so as to add a little bit 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 an excellent larger 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 powerful, 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. Make sure to chop it very finely in order that the bites aren’t too massive. Use a pointy knife or salad chopper, or pulse the kale a number of instances 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 the whole lot is properly coated earlier than including the mix-ins. This can make sure that the kale marinates properly with the dressing and isn’t as powerful in texture.
- Meal prep it. This kale couscous salad is superb when prepped forward of time as a result of the kale doesn’t break down like different greens do.
How you can 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! In the event you make it make sure to depart a remark and a ranking so I understand how you appreciated 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 lovely 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.
Substances
For the couscous:
- 1 cup pearl couscous
- 1 ½ cups water
- ½ teaspoon kosher salt
For the lemon French dressing:
- ⅓ cup recent lemon juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon crimson 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 recent parsley
- ½ heaping cup pickled crimson onion, plus extra if you happen to 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 produce to a boil. Stir couscous, then cut 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, crimson pepper flakes, sugar (or honey) and some grinds of pepper. Whisk till properly mixed and emulsified, or alternatively, place a lid on the jar and shake till properly mixed.
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Put together the salad: Within the massive bowl with the couscous, add the kale and chickpeas. Pour the lemon French dressing over and use tongs to toss till dressing coats the whole lot properly, about 1 minute.
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Subsequent, add within the olives, feta, parsley and crimson onion. Toss once more with tongs till well-combined. Add salt and pepper to style, as wanted. Serve instantly or maintain within the fridge for as much as 3 days. Salad is superb prepped forward of time. Strive serving with tortilla chips, pita chips or pita crackers for scooping up. This salad can be implausible served on the facet along with your favourite protein akin 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 // Bold Kitchen | Images by: Eat Love Eats
