Kale Couscous Salad

Fresh, vibrant, and packed with Mediterranean flavor—this kale couscous salad is one of those recipes you’ll keep coming back to. It’s light yet satisfying, perfect as a summer dinner side or paired with grilled chicken or fish for an easy, wholesome meal.

By @mediterranean.diet.plan

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup couscous
• 1.25 cups water
• 0.25 teaspoon salt
• 2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dijon mustard
• 1 clove garlic
• 0.25 teaspoon red pepper flakes
• 1 teaspoon sugar or honey
• 1 bunch tuscan kale
• 1 can chickpeas
• 0.5 cup castelvetrano olives
• 0.25 cup parsley
• 0.5 medium red onion
• 0.5 cup feta
• 0.25 teaspoon salt
• 0.25 teaspoon pepper

Instructions

1. Cook the couscous according to package instructions using water and a pinch of salt.
2. In a small bowl, whisk together lemon juice, extra-virgin olive oil, dijon mustard, minced garlic, red pepper flakes, and sugar or honey to make the dressing.
3. Prepare the kale by removing the stems and chopping the leaves into bite-sized pieces.
4. Rinse and drain the can of chickpeas.
5. Slice the castelvetrano olives and chop the parsley.
6. Dice the red onion.
7. In a large bowl, combine the cooked couscous, chopped kale, chickpeas, olives, parsley, and red onion.
8. Pour the dressing over the salad and toss to combine.
9. Crumble the feta cheese over the salad and gently mix.
10. Season the salad with additional salt and pepper to taste before serving.