A great everyday recipe, this colorful Moroccan couscous salad features pan-wilted kale and a bright, lemony flavor. Bite-size pieces of tangy cherry tomatoes, crunchy red bell peppers, and red onion dotted throughout add freshness and look stunning against the curly green kale leaves. The tiny grain-like beads of Moroccan couscous cook quickly—just add them to boiling water and let them stand for 10 minutes. Chickpeas bulk things up, and a few plump raisins offer unexpected bursts of sweetness. Make a double batch of this vibrant salad to enjoy it throughout the week.
For more inspiration, check out these tasty ideas:
- Za’atar-Seasoned Couscous with Kale and Charred Lemon
- Harissa Roasted Carrot Salad with Couscous
- Harissa Cauliflower Steaks with Date Couscous
- Easy Herbed Couscous
Yield: Makes 6 cups
Time: 35 minutes
- ½ cup dry Moroccan couscous
- 4 cups chopped kale, stems removed
- 1 cup halved cherry tomatoes
- ½ of a 15-oz. can chickpeas (garbanzo beans), rinsed and drained (¾ cup)
- ½ cup chopped bell pepper, any color
- ½ cup finely chopped red onion
- ¼ cup lemon juice
- 2 tablespoons raisins
- Crushed red pepper (optional)
- Sea salt, to taste
Instructions
- In a small saucepan bring 1½ cups water to boiling. Stir in couscous; remove from heat. Cover and let stand 10 minutes. Fluff couscous with a fork. Transfer to a bowl; let stand 10 minutes or until cool.
- Meanwhile, in a large skillet combine kale and 1 to 2 tablespoons water. Cook over medium until kale is wilted, tossing kale occasionally with tongs. Add to couscous.
- Add remaining ingredients. Mix well. Serve immediately or chill overnight.
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