Sun-Dried Tomato & Kale Couscous Salad
Serves 4
A fresh take on tabbouleh featuring pearl couscous, sun-dried tomatoes, and kale with bright lemon and cumin flavors.
Ingredients:
- 1 cup pearl couscous
- 1¾ cups water or vegetable stock
- 4 cups kale, stems removed and finely chopped
- ½ cup sun-dried tomatoes, chopped
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish (optional)
- Crumbled feta (optional)
Instructions:
- Cook the couscous: Bring water or stock to a boil. Add pearl couscous, reduce heat, and simmer for 8-10 minutes until tender. Drain any excess liquid and let cool slightly.
- Prepare the kale: In a large bowl, massage kale with 1 tablespoon olive oil and a pinch of salt for about 1 minute until the leaves soften.
- Make the dressing: In a small bowl, whisk together lemon juice, remaining 2 tablespoons olive oil, cumin, salt, and pepper.
- Assemble the salad: Add the cooked pearl couscous and sun-dried tomatoes to the bowl with the kale. Drizzle with the lemon-cumin dressing and toss to combine. Taste and adjust seasoning if needed.
- Serve: Garnish with fresh parsley and crumbled feta, if desired. Serve at room temperature or chilled.
