This refreshing and vibrant Couscous Kale salad is packed with texture and flavours! The whole grain warm couscous is fiber rich and the superfoood kale are combined with healthy ingredients and a perfect blend of sweet and tangy dressing. A great side dish or a lunch!
I am a huge fan of kale salads and thoroughly enjoy the versatility and it’s nutritional value. To avoid pesticides, choose organic kale and always give the kale a good wash. I like to soak my kale in salt water for a few minutes.
This superfood can easily be added to most dishes such as stews, soups, stir-fries, quiches, frittata recipes and the list goes on. By adding this healthy vegetable will not only provide additional nutritional value but it will have your family members eating something they would otherwise not. I know because I have been there!
To create an edible texture of this vegetable and it only takes a couple of minutes with a drizzle of olive oil and massaging the greens to create a soft kale salad. I have included the directions in my recipe and I am sure you have seen it on many kale salad recipes. It’s a great technique to use to enjoy this healthy superfood.
INGREDIENTS AND SUGGESTIONS
SALAD:
Couscous: this North African, Middle Eastern grain is highly used and offers many health benefits such as boosting your immune system, lowering your risk of cancer and high in fiber and antioxidants. It takes on the flavours of what you add to it making it an easy and versatile grain.
Kale: I use organic kale for my salads, mainly because of the reduced pesticide use and when comparing prices, there really isn’t that much of a difference
Pepper: I love adding colour to a dish and yellow pepper does just that, you can substitute with red or orange pepper
Red cabbage: love the crunch, health benefits and colour this cabbage does for this salad
Red onion: is my preference for salads for it’s distinct onion flavour but not over powering
Pomegranates: crunchy, vibrant and so delicious, along with many health benefits!
Goat cheese: only a small amount is needed for that cheese flavour
Microgreens: is considered a superfood and if you have access to microgreens feel free to add it to this salad, it is optional
DRESSING:
Extra Virgin Olive Oil: I will always recommend a good quality for salads, the flavour of a good evoo will really make a difference
Garlic: pungent and so good!
Lemon Juice: the tangy part of this dressing but so needed and so good
Honey: the sweet and yet mellow flavours that balances this dressing perfectly
Salt and Pepper: important to enhance flavours
A beautiful rainbow of colours with many beneficial nutritients in this salad. I added microgreens at the last minute. It isn’t required but if you do have some on hand, feel free to add it to this wonderful salad.
WHEN MAKE THIS RECIPE
Over medium-high heat, boil water in a small sauce pot, add couscous. Follow instructions on package. Remove, fluff with fork and set aside.
Add kale into a large mixing bowl and drizzle a small amount of olive oil over the kale and massage lightly to soften the leafs. Then add pepper, red cabbage, onion, pomegrantes and goat cheese. Set aside half of the pomegranates and goat cheese.
In a measure cup, whisk together olive oil, garlic, lemon juice, honey, salt and pepper. Set aside.
Once the couscous has cooled down but yet slightly warm, add to mixing bowl with dressing and toss. Add the remaining pomegranates and goat cheese to the top of the salad, along with the mircrogreens if using.
Enjoy on it’s own or as a side with chicken, fish or other meats.
STORING THIS SALAD
This delicious salad will keep up to 2 days in the refrigerator in an air-tight container. Honestly, you will enjoy this salad so much, there will NOT be any leftovers.
This salad and dressing can be made ahead. Add the dressing just before serving and allow to sit for the dressing to absorb into the salad. Enjoy!
BEST RECIPES TO SERVE WITH THIS SALAD
DID YOU MAKE THIS DELICIOUS SALAD….
Don’t forget to rate and comment….I would appreciate your feedback and any suggestions.
Couscous Kale Salad with Pomegranates
Equipment
Ingredients
Salad:
- 3/4 cup couscous
- 3 cups kale, remove from stem, bite size
- 1/2 yellow pepper, diced
- 1 cup red cabbage, sliced
- 1/4 red onion, thinly sliced
- 1/3 cup pomegranates
- 2-3 oz goat cheese, crumbled
- microgreens, topping (optional)
Dressing:
- 1/4 cup extra virgin olive oil
- 1 garlic, minced
- 1½ tbsp lemon juice
- 1 tbsp honey
- salt and pepper
Instructions
- Over medium-high heat, boil water in a small sauce pot, add couscous. Follow instructions on package. Remove, fluff with fork and set aside.
- Add kale into a large mixing bowl and drizzle a small amount of olive oil over the kale and massage lightly to soften the leafs. Then add pepper, red cabbage, onion, pomegrantes and goat cheese. Set aside half of the pomegranates and goat cheese.
- In a measure cup, whisk together olive oil, garlic, lemon juice, honey, salt and pepper. Set aside.
- Once the couscous has cooled down but yet slightly warm, add to mixing bowl with dressing and toss. Add the remaining pomegranates and goat cheese to the top of the salad, along with the mircrogreens if using.
- Enjoy on it's own or as a side with chicken, fish or other meats.
