Description
This couscous and kale salad is light and healthy with punches of flavor from pomegranate seeds and a zesty honey-lime vinaigrette.
Ingredients
For the dressing
- 6 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
For the salad
- 4 ounces lacinato or Tuscan kale, ribs removed and discarded, leaves chopped (about 4 packed cups)
- 1 cup cooked Israeli or pearl couscous
- 1 cup pomegranate seeds
- 1 cup carrot ribbons (see Note 1)
Instructions
For the dressing
- Mix. Put all the dressing ingredients into a jar, screw on cap tightly, and shake vigorously until everything is incorporated. Or whisk all the dressing ingredients in a small bowl.
For the salad
- Prep kale. Put chopped kale into a medium size bowl. Add 3-4 tablespoons of dressing and vigorously toss kale leaves with the dressing until leaves begin to soften slightly, 1-2 minutes. Let sit 5-10 minutes.
- Toss. Add couscous, pomegranate seeds, and carrots. Toss salad until evenly mixed. Add extra dressing as desired.
Notes
- To make carrot ribbons, first peel carrots and then run a vegetable peeler lengthwise down carrot sides to create long, thin ribbons. Cut ribbons to desired lengths.
- When tossing the kale leaves, be sure to vigorously toss the leaves with the dressing in order to break down the fibers and make the kale more tender.
- Recipe for dressing adapted from The Yummy Life.
