Description
Experience the vibrant flavors of couscous kale salad, packed with fresh ingredients and a herby dressing you will love.
Ingredients
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2 cups couscous
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½ cup roasted red bell pepper, sliced julienne
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1 cup kale, massaged with olive oil and lemon juice
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⅓ cup crumbled feta
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½ cup mini cucumbers, diced
For the Dressing
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2 tbsp chopped flat-leaf parsley
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2 tbsp chopped cilantro
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2 cloves garlic, chopped
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1 tbsp red onion, chopped
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½ tsp dried oregano
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1 tsp red pepper flakes
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½ tbsp red wine vinegar
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1 tbsp lime juice
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½ tsp salt
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¼ tsp fresh ground black pepper
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⅓ cup good-quality extra-virgin olive oil
Instructions
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Cook the Couscous
Bring 2 ½ cups of water to a boil, add couscous, stir, and remove from heat. Cover and let sit for 5 minutes, then fluff with a fork. Let it cool slightly before mixing with the veggies. -
Prep the Kale
Massage the kale with a drizzle of olive oil and a squeeze of lemon juice for 1–2 minutes. This softens the leaves and gives them a glossy, tender texture that blends beautifully with the couscous. -
Make the Dressing
In a small bowl, whisk together parsley, cilantro, garlic, red onion, oregano, red pepper flakes, vinegar, lime juice, salt, pepper, and olive oil until well combined. -
Assemble the Salad
In a large bowl, combine couscous, kale, roasted red pepper, cucumbers, and feta. Pour the dressing over the top and toss until evenly coated.
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Serve & Enjoy
Let the salad sit for 10–15 minutes before serving to let the flavors meld. It’s wonderful at room temperature or slightly chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The flavors actually improve as it sits, since the couscous absorbs more of the dressing.
If the salad seems a little dry after chilling, revive it with a drizzle of olive oil and a squeeze of fresh lime juice before serving.
Because it’s dairy-free, this salad also travels well and makes a great option for meal prep lunches or outdoor gatherings.