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.
Serves 2-3 main dish portions, more if used as a side dish
- 1 cup dry Israeli couscous
- 1 14-oz can of chick peas, rinsed (i.e., about 1.5 cups cooked chick peas)
- 1 bunch kale, chopped (I used lacinto kale because I like the texture, but you could use any kind)
- 1 medium carrot, grated
- 1/4 cup sliced almonds, toasted
- 1/4 cup raisins
- 1.5 T extra virgin olive oil
- 1 T apple cider vinegar
- 1 tsp Italian spice mix
Cook the couscous in 1.5 cups water, covered, for about 6 minutes or until water is absorbed. Add it to a bowl along with all the other ingredients, then toss with the dressing. Add salt and pepper to taste, pack in your favorite container, grab a fork and you’re ready to hit the road.
© 2011 BistroKatie.com
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.