And Cousvous Holistic approaches to hypertension control cucumber because I cousocus them coming out of my ears in the garden. Return the skillet to the stove and set over medium-high heat. Kale and Couscous Salad.

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Kale and couscous recipes -

This salad looks totally fabulous! I love all the ingredients, the maple syrup, the cranberries, the dill! Cannot wait to try this one!

Thanks for sharing and have a great week! Ahhh…I am cracking up Mary Ann! That is so funny. Wa wa. Glad you found them, because this is the PEFECT fall salad. Carrot rounds are one of my favorite ways to eat carrots! I love this recipe too — so fresh and full of flavor!

A fall kale salad! We are operating on the same wavelength, clearly. Love the idea of fresh cranberries in a savoury dish like this. And so glad to find your blog Love that you used it in this salad- the colors are stunning 🙂 Pinning!

Liz, you totally read my mind! Girl you will never hear me complain about cranberries! And love that you had such an excellent weekend 🙂. I cannot wait to grab some! This salad looks amazing — I have such a soft spot for couscous! Sounds like you need to make this salad and get back into the swing of things!

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October 11, At a Glance:. Yield: Serves about 4. Prep Time: 10 minutes. Cook Time: 10 minutes. Total Time: 20 minutes.

salt 4 cups thinly sliced kale leaves 1 tablespoon fresh dill, chopped tablespoons extra-virgin olive oil. Instructions In your food processor with the blade attachment, pulse together the cranberries and sugar until the cranberries are finely chopped. Set aside. Bring the water to a boil in a medium-large saucepan.

Add the couscous. Reduce the heat to maintain and simmer and cook, covered, for 4 minutes. Then stir in the carrots, vinegar, maple syrup and salt.

Cover and cook for an additional minutes, or until most of the liquid is absorbed. Remove the saucepan from the heat. Add the kale and stir to combine. The residual heat will wilt the kale. Let rest for minutes, then stir in the dill, olive oil and chopped cranberries. Serve warm or at room temperature.

Leftovers can be stored in an airtight container in your refrigerator for days. Salads and Sides. Next Post » Hasselback Honeynut Squash Salad.

Stay Connected get new posts via email:. You May Also Like: Armenian Bulgur, Parsley and Tomato Salad {Eetch or Mock Kheyma}. Roasted Orange and Beet Salad. Quinoa and Shaved Carrot Salad with Chickpeas, Currants and Cashews. Add salt to taste and the kale.

Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm. Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power.

Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.

Log in or sign up to rate this recipe. Log in or sign up to mark this recipe as cooked. I think the recipe as written is probably a bit boring. Topped with a lot of fresh herbs, crumbled feta, and olives - really brings it all together. As others note, I think it's fine to chop and add the kale straight into the tomato sauce to cook.

The couscous directions also seem kinda finnicky, just follow the instructions on your couscous package. I added chopped pitted kalamata olives and doubled the garlic. Also increased the red pepper flakes. I did not process the tomatoes in a food processor.

I suggest that you remove the thick stems from the kale before adding the kale to the sauce. This is a tasty and easy recipe! Family loved it. Substituted israeli couscous, which I prefer. Blanched the kale as per the recipe, but next time I'll just de-stem, chop, and add it. Served with 2 jumbo shrimp, which made it a meal.

Good way to use that CSA kale! Made the day before and tasted better after sitting. Would make again. Great recipe! I've made a lot of similar dishes. My kids are spice-adverse, so I usually substitute coriander, cumin and sweet paprika, and squeeze some lemon in at the end.

If I want heat, I add it to my portion separately. If fresh kale isn't available, other leafy cabbage greens will work. No chickpeas? Try white beans instead. And if you're feeding an obligate carnivore, saute a boneless, skinless chicken thigh with olive oil and balsamic vinegar and add it to that serving.

Added olives and a little Spanish paprika, but this is a pretty tasty, fast, nourishing use of pantry stuff. Would be a nice side for chicken or lamb.

Cook kale in tomatoes as stated in other notes. The teens loved it. What some folks find boring I find baseline simple. It dignified my leftover couscous. No idea why there's so much fussing about the couscous, just prepare according to the package. I definitely recommend adding some feta and squeezing a little lemon juice on at the end like another person mentioned.

Will be making regularly! Added 1tsp each of ground cumin and coriander, and a sprinkle of cinnamon for a more Moroccan taste. It was still simple, but SO good. It was an excellent accompaniment to lamb chops. Added olives, more garlic, more red pepper flakes, and topped with crumbled feta.

Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegetarian High-Protein Egg-Free Low-Calorie. Jump to Nutrition Facts. Directions Combine kale, couscous, chickpeas and dressing in a medium bowl. Originally appeared: EatingWell.

com, March Rate It Print. Nutrition Facts per serving Calories 17g Fat 68g Carbs 17g Protein. Related Articles. Newsletter Sign Up.

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Total Carbohydrate 68g. Dietary Fiber 13g. Total Sugars 4g. Added Sugars 3g. Protein 17g. Total Fat 17g. Saturated Fat 2g. Vitamin A IU. Vitamin C 21mg. Folate mcg. Sodium mg.

What's more refreshing couecous lunch or dinner during summer than a huge Kale and couscous recipes of greens, fresh, seasonal recpies and a delicious homemade dressing? Eye health formulas Modic, reci;es developer, content Holistic approaches to hypertension control and founder of Kale Junkie, shared one couwcous her Kale and couscous recipes that's a andd into her upcoming debut cookbook, "Love to Eat: 75 Easy, Craveworthy Recipes for Healthy, Intuitive Eating. In a small saucepan, bring the water to a boil. Add the couscous and salt, return to a boil, then turn down the heat to a simmer, cover, and cook until tender, about 15 minutes. Remove the pan from the stove, drain any remaining water, then let the couscous cool for about 15 minutes. In a medium bowl, combine the kale, onion, avocado, tomato, feta, and couscous. Add the garlic, oil, vinegar, and lemon juice. By Coouscous Khawaja. Cojscous this coucous version, toasty almonds, crunchy breadcrumbs, mild vinegar, and Kale and couscous recipes of chewy halloumi make it easy to enjoy a generous serving aKle leafy greens. Pearled couscous also known as Israeli couscous is larger than the more common Moroccan type. If you prefer, swap it out for farro, brown rice, or any other whole grain. Mutti makes an excellent tomato vinegar; find it online or substitute a good-quality sherry vinegar. Get our favorite recipes, stories, and more delivered to your inbox.