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  • Prep-time: / Ready In:
  • Makes 6 cups
  • Serving size: 3 cups
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A great everyday recipe, this colorful Moroccan couscous salad features pan-wilted kale and a bright, lemony flavor. Bite-size pieces of tangy cherry tomatoes, crunchy red bell peppers, and red onion dotted throughout add freshness and look stunning against the curly green kale leaves. The tiny grain-like beads of Moroccan couscous cook quickly—just add them to boiling water and let them stand for 10 minutes. Chickpeas bulk things up, and a few plump raisins offer unexpected bursts of sweetness. Make a double batch of this vibrant salad to enjoy it throughout the week.

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Ingredients

  • ½ cup dry Moroccan couscous
  • 4 cups chopped kale, stems removed
  • 1 cup halved cherry tomatoes
  • ½ of a 15-oz. can chickpeas (garbanzo beans), rinsed and drained (¾ cup)
  • ½ cup chopped bell pepper, any color
  • ½ cup finely chopped red onion
  • ¼ cup lemon juice
  • 2 tablespoons raisins
  • Crushed red pepper (optional)
  • Sea salt, to taste

Instructions

  • In a small saucepan bring 1½ cups water to boiling. Stir in couscous; remove from heat. Cover and let stand 10 minutes. Fluff couscous with a fork. Transfer to a bowl; let stand 10 minutes or until cool.
  • Meanwhile, in a large skillet combine kale and 1 to 2 tablespoons water. Cook over medium until kale is wilted, tossing kale occasionally with tongs. Add to couscous.
  • Add remaining ingredients. Mix well. Serve immediately or chill overnight.
Nutritional Information:

Per serving (3 cups): 370 calories, 74 g carbohydrates, 15 g protein, 2.5 g total fat, 0 g saturated fat, 0 g cholesterol, 310 mg sodium, 9 g fiber, 17 g sugar

Note: Nutritional information is provided as an estimate only.

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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 DarshanasKitchen.com and follow her on Instagram for more.
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