Kale Couscous Salad
Ingredients:
1 1 ½ cups couscous
2 cups chicken broth
¼ c nuts (sliced almonds or pecans)
¼ cup olive oil
1 tablespoon lemon juice
1 tablespoon apricot preserves
1 ½ teaspoon Dijon mustard
1 clove garlic, minced
6 cups chopped kale leaves, stems removed
4 ounces crumbled feta or other soft cheese
½ cup dried apricots, chopped
2 cups chicken broth
¼ c nuts (sliced almonds or pecans)
¼ cup olive oil
1 tablespoon lemon juice
1 tablespoon apricot preserves
1 ½ teaspoon Dijon mustard
1 clove garlic, minced
6 cups chopped kale leaves, stems removed
4 ounces crumbled feta or other soft cheese
½ cup dried apricots, chopped
- Toast couscous in dry pan over medium heat for 3-5 minutes.
- Add broth, ¼ cup water and ½ teaspoon salt.
- Bring to a boil; cover and remove from heat and let sit 12 minutes.
- Place nuts in a dry skillet and toast over low heat, about 5 minutes—don’t let them burn!
- Make the dressing: In a bowl, whisk oil, lemon juice, preserves, mustard and garlic.
- Fluff couscous with a fork, add kale, stir together with dressing.
- Just before serving, top with cheese, nuts and apricots.
Keeps for several days in the refrigerator.