A regular favorite for my husband and I is a raw kale salad with sesame vinaigrette dressing. We try to eat at least a little kale almost every day, but still keep it interesting and with exciting flavor combinations. One that is a new favorite of ours is a warm couscous kale salad. The Warm Couscous Kale Salad recipe is very easy to follow, quick to make and you can even refrigerate it and enjoy it the next day for lunch.
Please note that this recipe has a bit of acidity, so feel free to add some raisins into the recipe to balance it off with more sweetness. You can use fresh diced tomatoes or canned, just be sure to pick canned dice tomatoes without added sugar/salt or other unhealthy extras. For a non-vegan version, you may also add some freshly grated parmesan cheese during serving. The Pomegranate seeds might be the best part of this salad, as it’s a rare instance where they play a supporting role. They give just enough pop in color, taste and texture to make the salad that much more interesting. The salad is truly balanced, with nuts, fruit, great veggies and couscous and in my humble opinion they all come together amazingly well.
Israeli Couscous Salad Recipe is another name that this salad may go by, and that is a completely accurate description. I had the great pleasure of going to Israel about fifteen years back and it is one of the most memorable places I’ve ever visited. Sites in Jerusalem and the Dead Sea are like nothing else, and the Israeli people from all backgrounds and walks of life were friendly towards me. The food in Israel is outstanding, with amazing varieties of falafel, Shawarma, and couscous dishes around every corner. Before going I didn’t know that this desert area would have such great fruits and dairy, but they were all top notch. My dream is to someday visit that region of the world again, and go on a culinary/historical tour of Israel, Jordan, Egypt and Lebanon.
- 1 ½ cups Israeli couscous
- 4 cups Laminato kale (remove stem)
- ½ cup diced tomatoes
- ⅓ cup red onion thinly sliced
- nuts ( I opted for roasted unsalted cashews)
- 1 cup water
- 2 tablespoons olive oil
- dash of lemon pepper ground
- dash of garlic salt
- 1 teaspoon red wine vinegar or 1 tablespoon fresh lemon juice
- fresh pomegranate seeds
- freshly ground pepper and salt to taste
- Cook couscous in a medium pot according to package instructions. Drain and set aside.
- Meanwhile, in a medium pan or Dutch oven, heat olive oil over medium high.
- Add red onion, season with lemon pepper, garlic salt, cook and stir frequently then add kale and diced onion. Cook for about 2 minutes.
- Add couscous into the pan then add red wine vinegar or lemon juice. Season with salt/pepper according to your taste
- Sprinkle with nuts and fresh pomegranate seeds
- You may serve the salad warm or cold.