Couscous and kale salad-to-go

by Katie on November 8, 2010

Satisfying lunch salad: couscous, chick peas, kale, and more

I’d like to share with you a simple lunch salad I made yesterday. I was doing an all-day yoga training and wanted to pack a lunch to have more time during my lunch hour socializing with my friends, rather than running around to get take-out.

I didn’t have much time in the morning, but I was able to take 15 minutes to put together this salad to take with me. It impressed all my yoga buddies more than it probably should have because it was such a snap to prepare!

For this salad, I used what’s called Israeli couscous, which is basically just bigger granules than normal couscous. It’s similar to Italian orzo, but it’s round. It recently appeared in the bulk section of my local grocery store, so I scooped some up. But you could easily use regular couscous in its place.

And can I just say how much I love kale? Kale is so dang good for you that just eating it makes me feel like a saint. Even if you don’t consider yourself a kale fan, I encourage you to give this recipe a try.

Here’s a tip: while the couscous cooked, I toasted the almonds in a dry pan on the stove. I prepared the other ingredients while keeping a close eye on the almonds to make sure they didn’t burn. You don’t have to toast the almonds, but I just feel that toasting brings out a bit of extra flavor that I really enjoy.

And here’s another tip: I used a peeler to “grate” the carrot – it’s quick, and I didn’t have to mess with cleaning the grater afterward.

Bon appetit!

{ 4 comments… read them below or add one }

sugarglider March 12, 2011 at 11:52 am

Perhaps throw the kale in with the couscous? Kale can be so rugged when eaten raw.


Katie April 2, 2011 at 3:43 pm

That’s a great idea, sugarglider. Alternatively, the kale does soften up if you let it rest for a bit after it’s dressed. Thanks for your comment.


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Karina January 25, 2015 at 2:44 am

Hello, from South Florida! I happened upon your site via a wfdrenoul site named Zen Habits and I am so glad I found you. My husband and I owned restaurants for years, and reading about the Egg brought back wfdrenoul memories.I look forward to reading about the growth and development of Oak Hill as a farm for the restaurant and as a retreat for your family. The pictures are great, but I especially loved the little of lump of sugar you have growing among the vegetables. I think she is probably the Best of the Garden, don’t you?God Bless to you all,Lynn


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