- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 4 cups
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Though it makes for a great breakfast salad, this sweet-and-savory medley can be enjoyed any time of day. Serve it at room temperature for a lazy brunch, or make it the night before and chill in the fridge for a quick, cool morning meal. No peaches? Feel free to get creative and substitute another fruit in season, such as orange, kiwi, blueberries, plum, or persimmon.
Tips
Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you'll add approximately 60 calories, 7 g total fat, and 1 g saturated fat per serving.
Like this recipe? Check out our Layered Vegetable Salad, a great take-along dish for potlucks.
Ingredients
- ½ cup dry whole wheat couscous couscous
- 2 cups kale, thinly sliced
- 1 large peach, cut into ½-inch wedges
- 1 cup seedless grapes, halved
- ½ cup dried apricots, chopped
- 2 tablespoons pumpkin seeds
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra-virgin olive oil (optional, learn more)
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- In a small saucepan bring 2 cups water to boiling. Stir in couscous; remove from heat. Cover and let stand at least 15 minutes. Drain off any remaining liquid and fluff couscous with a fork. Transfer to an extra-large bowl to cool.
- Meanwhile, place kale in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling; reduce heat. Steam, covered, 5 minutes or until wilted. Add to couscous; cool 5 minutes.
- For oil-free: Add the next five ingredients (through vinegar) to couscous mixture; toss to combine. (If using oil: Add the next six ingredients, through olive oil, to couscous mixture; toss to combine.) Add salt and season to taste with pepper. Serve at room temperature or chilled.
Per serving (4 cups): 379 calories, 78 g carbohydrates, 10 g protein, 4 g total fat, 1 g saturated fat, 0 g cholesterol, 313 mg sodium, 7 g fiber, 36 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 4 votes)Delicious for vegan brunch❣️
I hosted over thirty people for an open house brunch today. Because I try to eat WFPB and several of my guests are serious WFPB eaters, I wanted to make a vegan dish to serve alongside the bagels/cream cheese/lox. I used this as a base recipe with several mods: no peaches or pumpkin seeds; added apple, roasted sunflower seeds, dried tart cherries, raisins, walnuts, halved grapes, chopped dried apricot; used one box of small grain couscous and one bag of Trader Joe’s pearl couscous medley, three bunches of kale (raw, finely chopped, and “massaged”), apple cider vinegar and California Balsamics coconut vinegar; no salt or pepper This recipe was a MAJOR hit. Everyone raved about it, and four non-vegans asked for the recipe! That’s a win!!! I’m planning to make the brunch an annual event and will definitely be serving this again next year!
Wow, didn't think I'd like as much as I did. The Couscous needed a little something to flavour it up, so next time I might try cooking it in vegetable stock.
A peach?!!! It’s November
Looks like the recipe was put on the website in June. However, it looks like a flexible recipe--maybe you could try another fruit that's in season where you live. Can't wait to try this!
Peaches come in cans also. Not always optimal but in this recipe I expect it would work.