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Warm Couscous Kale Salad

Posh Journal
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 2


  • 1 1/2 cups Israeli couscous
  • 4 cups Laminato kale (remove stem)
  • 1/2 cup diced tomatoes
  • 1/3 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.
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