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  • Makes 8 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.

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

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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(5 from 1 votes)
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Charles Grace2 months ago
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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.

Marco1 year ago
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A peach?!!! It’s November

Kate1 year 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 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 DarshanasKitchen.com and follow her on Instagram for more.

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