Ingredients
Units
Scale
Salad
- 1/2 cup pearl couscous or Israeli couscous
- 1 cup kale, chopped
- 1 cucumber, sliced & halved
- 1/2 cup grape or cherry tomatoes, halved
- 3 sprigs of mint, chopped
- 1/4 cup crumbled Feta cheese
Pomegranate Vinaigrette
- 3 Tbsp pomegranate vinegar (any red berry fruit vinegar will do)
- 1 Tbsp extra virgin olive oil
- 1 tsp coconut sugar, brown sugar, or honey
- 1 tsp dried parsley flakes
- 1 pinch Kosher salt
- 2 tsp lime juice
Instructions
- Prepare couscous according to instructions on package. Set aside to allow for cooling.
- Steam kale for a minute or toss in a bowl with 3 tbsp of water in the microwave for 1 minute on high.
- In a large bowl, toss together the couscous & vegetables (including 2 sprigs of mint) to set aside.
- In a small saucepan, on medium heat, add the olive oil, vinegar, parsley flakes, remaining mint, lime, sugar, & salt. When it reaches a boil, stir a few times, & remove from heat. Set aside to cool & pour it over the salad.
- Top your couscous salad with feta & enjoy!
Notes
- If you’ve lost your instructions on how to prepare couscous, it normally requires a 1:1 ratio of couscous to water. You’ll need to add a tbsp of oil to the bottom of a medium saucepan on medium heat. After a minute or so, add in the couscous to brown in the saucepan, which should take about 5-8 minutes. Add boiling water & reduce the heat to low, cover, & let simmer for 5-10 minutes until couscous is soft & the water has evaporated.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizers
- Cuisine: New American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 12
- Sodium: 147
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 37
- Protein: 8
- Cholesterol: 6