This hearty couscous and kale salad is loaded with fresh and vibrant flavors and textures. With pearl couscous, chickpeas, fresh lemon, and an earthy tahini-harissa dressing, this healthy kale salad makes a lovely side dish or light entree. It's oil-free and easily made gluten-free by swapping the couscous for quinoa or GF pasta.
1cupdry pearl (Israeli) couscous - Sub quinoa, farro, or traditional couscous if desired. Cook according to package instructions.
1 ½cupswater - for cooking the couscous
1large bunchcurly kale - approx. 12 ounces with stems.
half of alargered onion, thinly sliced
1extra largecarrot, peeled and chopped or cut into matchsticks
1smallyellow bell pepper, cored and thinly sliced
1smallred or orange bell pepper, cored and thinly sliced
8ouncesgrape or cherry tomatoes, halved
1(15 oz) cancooked chickpeas, drained and rinsed
1largelemon, cut in half
salt and pepper
Instructions
First, head over to this post to make the harissa dressing.TIP: You'll need about 1 ½ batches of dressing for the kale salad, so it's best to simply double the recipe. Use the leftover dressing on sandwiches, potatoes, and grains over the next few days.
Cook the couscous: refer to the instructions on the particular couscous (or other grain) you're using. The pearl couscous I used called for 1 ½ cups water and ½ teaspoon salt to 1 cup dry couscous.Bring 1 ½ cups water to a boil, add ½ teaspoon sea salt and 1 cup pearl couscous. Stir well and return to a boil, reduce heat to low, cover, and cook until tender, 13 to 15 minutes.
Spread the cooked couscous on a plate to cool, and set aside.
Wash the kale leaves and pat dry. Remove the thick stems, and cut kale into bite-size pieces. Place half of the kale in a large bowl (so you have room to work and get your hands in there). Add a pinch of salt, juice from half a lemon, and about ⅓ cup of dressing. Start to squish, squeeze, and massage the kale until softened and reduced by about half. Transfer that kale to a different bowl, and do the same thing with the remaining kale.
To the kale add the vegetables, chickpeas, and cooled couscous. Toss to combine, and add more dressing, to taste, about ⅓ to ½ cup. Season as desired with additional salt, lemon, and black pepper.
Notes
Kale salad is best enjoyed the day it's made, allowing an hour or two for the flavors to mingle.Store leftovers in the refrigerator for up to 2 days. Freezing not recommended.Review the post above for Variations and Tips.