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Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan salad recipe. Like traditional couscous, Israeli couscous is tiny nuggets of semolina pasta, but the nuggets run a bit larger in the Israeli version. Mixed with fresh kale, colorful veggies, herbs, and spices, it makes a delicious pasta salad that will keep well in the refrigerator for up to three days. Add some cooked chickpeas to make it a heartier meal.

From Forks Over Knives Family

Israeli Couscous Kale Salad

Ingredients

  • ½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
  • 3 tablespoons fresh lime juice (from 1½ limes)
  • 1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock
  • ½ small onion, finely chopped (about ½ cup)
  • 2 small garlic cloves, minced (about 1 teaspoon)
  • ½ teaspoon curry powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sweet or mild paprika
  • 1 cup whole wheat Israeli couscous
  • ½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
  • ½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
  • ¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
  • 4 scallions, white and green parts thinly sliced (about 1 cup)
  • ¼ cup finely chopped fresh parsley
  • 3 tablespoons finely chopped fresh basil
  • 2 tablespoons raisins or currants
  • 2 tablespoons toasted pine nuts
  • sea salt and freshly ground black pepper

Instructions

  1. In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside.
  2. In a large saucepan, place the Vegetable Stock, onion, garlic, curry powder, cumin, and paprika. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, until the liquid has been absorbed and the couscous is al dente, 5 to 10 minutes. Add 1 to 2 tablespoons water toward the end of cooking if the liquid is absorbed and the couscous starts to stick to the pan. Transfer to a large bowl and let cool.
  3. Add the reserved kale to the bowl with the couscous along with the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste. Mix well and adjust the seasoning. Chill in the refrigerator until ready to serve.

Comments (11)

(4.86 from 7 votes)
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brandi1 month ago
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I was unsure about this salad to begin with, but after it sat in the fridge over night, it tasted amazing. I will be making this often. The couscous alone would make an amazing side dish.

Kim Skinner2 months ago
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Fantastic!! Love taking this for my lunch. I’ve made it twice! Fresh and fulfilling!

Alicia Quigley2 months ago
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Yum! Easy, healthy and delicious!

Diane Lux10 months ago
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Sounds delicious! How long will it last refrigerated? I’d love to take for my lunch after serving for dinner.

Matt Merrill10 months ago
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Fantastic salad! Perfect for a summer picnic with hummus and pita 🙂

Henry10 months ago
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Couscous is not Israeli !

Di Donnelly10 months ago
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Lovely looking dish and yes we call it Giant Couscous where i come from.

Rena Konar10 months ago
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Because the name in Hebrew is P’titim. But they had to call it something when chefs, outside of Israel, started cooking with it in the late 20th century. Israeli cous cous was the name that fit. Now take a chill pill Henry. It’s only food.

Karin Remneff10 months ago
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You may not know that “Israeli couscous” is the name of a type of couscous-larger, usually white rounds about the size of a petite pea.

Beth Palumbo10 months ago
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Love this salad! I make it many, many times over the summer always to rave reviews!

Stephanie Mancini1 year ago
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Delicious! Perfect combination of ingredients. We really enjoyed this one.

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Israeli Couscous and Kale Salad

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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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