Guys. THIS SALAD. I do know I say quite a lot of my recipes are a “should make” (as a result of actually, they’re) however this salad is one I assure you’ll make many times. Don’t consider me? I shared it with my advertising and marketing supervisor, Abra, simply a few weeks in the past and he or she’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 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 aspect dish this week together 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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All the things you’ll must make this kale couscous salad
Crunchy veggies! Couscous and chickpeas! Olives and feta! Oh, and the very best lemon French dressing you’ll need to placed on each salad endlessly. Right here’s all the pieces you’ll must make this lovely salad:
- Couscous: it’s possible you’ll know by now that I’m obsessive about pearl couscous. It’s like little tiny pasta that creates the right base for soups, one pot meals, and salads.
- Kale: the opposite base of this salad is, after all, kale! I’ve just a few suggestions for making kale salads under 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 recent lemon juice, somewhat 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 happy 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.
Wanting so as to add somewhat 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 good greater crunch. SO GOOD.
Extra methods to spice up the protein
This kale couscous salad packs 18g of protein as is, however be happy 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. You should definitely chop it very finely in order that the bites aren’t too massive. Use a pointy knife or salad chopper, or pulse the kale just a few instances in a meals processor.
- Gown it first. You’ll need to add your chopped kale in a bowl with the chickpeas and couscous and blend the dressing in for at the least 1 minute till all the pieces is effectively coated earlier than including the mix-ins. It will be sure that the kale marinates effectively with the dressing and isn’t as powerful 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.
How one 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 like this kale couscous salad! For those who make it you should definitely depart a remark and a score so I understand how you favored it. Take pleasure in, xo!
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Spoon It Up Kale Couscous Salad
Recent, herby kale couscous salad with feta, chickpeas, and olives that comes collectively in simply half-hour for a satisfying lunch or aspect dish. Scoop up this lovely salad with tortilla chips or pitas chips to get an additional scrumptious crunch! You will love this veggie-packed salad as is or together 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 recent 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 recent parsley
- ½ heaping cup pickled purple onion, plus extra in case you love them!!
- Freshly floor salt and pepper, to style
Directions
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 prepare dinner for 8 to 10 minutes till all the 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.
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.
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 all the pieces effectively, about 1 minute.
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 preserve 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 be implausible served on the aspect together with your favourite protein corresponding 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
