Couscous and Kale Breakfast Salad

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.

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

By Darshana Thacker Wendel,


  • 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


  • 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.
  • Add the next five ingredients (through vinegar) to couscous mixture; toss to combine. Season with salt and pepper. Serve at room temperature or chilled.

Comments (5)

(5 from 3 votes)

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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!

Charles Grace

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!

Mary Hill

Peaches come in cans also. Not always optimal but in this recipe I expect it would work.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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