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  • Prep-time: / Ready In:
  • Makes 8 cups
  • print/save recipe

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.

Like this recipe? Check out our Layered Vegetable Salad, a great take-along dish for potlucks.

Couscous and Kale Breakfast Salad for Wordpress

By Darshana Thacker Wendel,

Ingredients

  • ½ cup dry 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
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. 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.
  2. 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.
  3. Add the next five ingredients (through vinegar) to couscous mixture; toss to combine. Season with salt and pepper. Serve at room temperature or chilled.
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Marco8 months ago
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A peach?!!! It’s November

Kate7 months ago
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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!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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