• Kale Couscous Salad with Goat Cheese


    A great big thank you to Sara from our Facebook community for sharing her new favorite salad from My Recipes.com!  Here are her comments on the recipe:

    This was out of this world, the dressing in itself was divine. I measured everything but the kale and had to make an extra batch of dressing to add to the salad. And even though I love goat cheese I think when I sampled the salad without it, it tasted better! 


    • 1 1/2 cups whole-wheat couscous
    • 2 cups low-sodium chicken or vegetable broth
    • Salt and pepper
    • 1/4 cup sliced almonds
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon apricot preserves
    • 1 1/2 teaspoons Dijon mustard
    • 1 clove garlic, minced
    • 6 cups chopped kale leaves, stems removed
    • 4 ounces crumbled soft goat cheese
    • 1/2 cup dried apricots, chopped


    1. Toast couscous in a dry pan over medium-high heat, stirring, until fragrant, 3 to 5 minutes. Add broth, 1/4 cup water and 1/2 tsp. salt. Bring to a boil. Cover, remove from heat and let stand for 12 minutes.
    2. Place almonds in a small, dry skillet over medium heat. Cook, stirring, until toasted, 5 minutes. Transfer to a bowl.
    3. In a bowl, whisk oil, juice, preserves, mustard and garlic.
    4. Fluff couscous with a fork. Transfer to bowl with dressing. Add kale. Stir until all ingredients are moistened. Top with goat cheese, apricots and almonds. Season with salt and pepper and serve.
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