Description
This Kale Couscous salad is absolutely perfect for meal prep – it doesn't get soggy and it tastes even better after a day or two in the fridge! It's packed with nourishing ingredients, like cucumber, mandarin oranges, chickpeas, pomegranate, feta, pickled onions and mint and tossed in a simple lemon vinaigrette.
Ingredients
Salad:
- 4 cups finely chopped curly kale
- 1 cup dry pearl couscous (~2 cups cooked)
- 1 15oz can chickpeas, drained and rinsed
- 1 1/2 cup finely diced cucumber
- 1-1 1/2 cup pomegranate arils
- 1 cup chopped mandarin oranges
- 1/2 cup chopped pickled red onion
- 1 cup crumbled feta cheese
- 1/4 cup fresh mint, finely chopped
Vinaigrette:
- 3 oz (6 tablespoons) extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- Zest from 1 lemon
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon dried oregano
- Black pepper to taste
Instructions
- Cook couscous according to package directions and set aside to cool.
- In the meantime, prep the remaining salad ingredients and add to a large bowl.
- Add all vinaigrette ingredients to a bowl and whisk until well combined.
- Pour the vinaigrette over the salad, toss, and enjoy!
Notes
You can keep this kale couscous salad stored in the refrigerator for up to a few days. For best results, we highly suggest using Zwilling Fresh & Save vacuum seal containers! When we use Fresh & Save, this salad stays fresh for up to a week.
Let the couscous cool completely before adding it to the salad to avoid wilting the greens.
Make sure to chop your kale very finely – you don't want any big pieces! To make this even easier, you can add kale straight to a food processor and pulse several times until the pieces are very tiny.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups salad
- Calories: 256
- Sugar: 7.7 g
- Sodium: 430.5 mg
- Fat: 12.5 g
- Carbohydrates: 30.2 g
- Fiber: 4.4 g
- Protein: 7.5 g