Warm Couscous Kale Salad
Ingredients
- 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
Method
- 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.