Couscous Salad With Kale, Tomatoes, Cranberries, And Feta Recipe
This couscous salad is a refreshing and nutritious dish that combines the earthy flavors of kale, the sweetness of tomatoes and cranberries, and the tanginess of feta cheese. The couscous provides a light and fluffy base, while the kale adds a hearty texture. The combination of flavors and textures makes this salad a perfect side dish or a light lunch option.
10minstotal
10minsPrep
Cook
Directions : Couscous Salad With Kale, Tomatoes, Cranberries, And Feta Recipe
Cooking Directions
- STEP 1.Cook the couscous according to the package instructions and let it cool.
- STEP 2.In a large bowl, combine the cooked couscous, chopped kale, diced tomatoes, dried cranberries, and crumbled feta cheese.
- STEP 3.In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- STEP 4.Pour the dressing over the couscous mixture and toss until well coated.
- STEP 5.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- STEP 6.Serve chilled and enjoy!
Cooking Tips
- You can use any type of couscous for this recipe, such as regular couscous or whole wheat couscous.
- To make the salad more filling, you can add some cooked chicken or chickpeas.
- Feel free to customize the salad by adding other vegetables or herbs of your choice.
Storage and Serving
- Leftover couscous salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Before serving, give the salad a good toss to redistribute the dressing and flavors.
- This salad is great as a side dish for grilled meats or as a light lunch on its own.
