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–+ servings
Kale Couscous Salad

Kale Couscous Salad with Dates and Hazelnuts

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Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Ingredients

  • 8 oz pearl couscous (1 1/2 cups dry)
  • 1 3/4 cups water
  • 1 tbsp olive oil
  • 10 oz bag shredded kale
  • 1/2 cup roasted hazelnuts, chopped
  • 1/3 cup roughly chopped parmesan, or shaved parmesan
  • 3 -4 medjool dates, chopped
  • 1 shallot, thinly sliced

Red Wine Dressing

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • Juice from 1/2 lemon, about 2-3 tbsp
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • Salt u0026 pepper, to taste

Directions

  1. Heat a saucepan over medium heat and drizzle in 1 tbsp of olive oil. Add the couscous to the pan and let it toast for about 2-3 minutes, stirring occasionally.
  2. Pour in the water and cover the pot. Bring to a boil, then reduce to simmer for about 15-18 minutes until all of the water is absorbed. Let the couscous sit for 5-10 minutes, then season with salt and fluff with a fork.
  3. Prepare your dressing by whisking together the ingredients, or shaking in a jar.
  4. Add the shredded kale and thinly sliced shallot to a large salad bowl, and pour in half of the dressing. Massage the kale u0026 shallots with the dressing using your hands or tongs.
  5. Add in the couscous, chopped dates, hazelnuts and chopped parmesan. Toss together with remaining dressing.
  6. Leftovers can be refrigerated for up to 4 days and served cold or at room temp