Warm Kale & Pearl Couscous Salad
A simple salad that light and refreshing and holds up well as leftovers for the next day too!
Servings: 4
Ingredients
For the Pearl Couscous
- 1 cup pearl couscous (sub regular couscous, quinoa or any other grain you like!)
- 1 tbsp olive oil
- 1 tsp better than boullion vegetable soup base (or just skip this and add 1 tsp salt)
- 2 cups water (or stock)
For the Salad
- 1 large head of kale
- 2 tbsp olive oil
- 1/2 tsp flakey sea salt
- 1 large orange (I used a blood orange for this, a cara cara or navel will work really well too)
- 1 tbsp hemp seeds
- 1/2 cup pomegranate seeds
Instructions
Cook the Pearl Couscous
- In a medium sized saucepan with a lid, heat up 1 tbsp olive oil on medium heat and add 1 cup pearl couscous. Stir and allow to the couscous to start turning golden brown.
- Add 2 cups water and 1 tsp boullion base (or 1 tsp salt).
- Bring to a boil on medium low and allow the couscous to absorb all the water.
- Once the water has absorbed, cover and remove from heat. Allow this to steam with the lid on while you prepare the salad (about 10 minutes).
Make Salad
- Remove stems from the kale and wash and dry all the leaves. Chop the kale into bite sized pieces. Toss into a large bowl and sprinkle with 1/2 tsp flakey salt and 2 tbsp olive oil. Using your hands massage the olive oil and salt into the kale really well. You should start to feel the leaves soften as you do this. Set aside.
- Using a sharp knive, slice the top and bottom off the orange and then gently run the knife along the sides of the orange to remove the peel including any white pith.
- Over a small bowl (to catch all the juices - you will need this later), hold the peeled orange in one hand and use the knife to carefully slice along the side of each segment into the centre of the orange to separate each segment from its tougher outer layer (this is called supreming an orange!). Collect the peeled orange segments and any juices in the bowl. Squeeze any remaining juice out of the remaining membranes you have left in your hand and discard what is left of the orange.
- Pour the orange juice and segments over the kale and give it a quick toss (I like using my fingers for this).
- Sprinkle the salad with 1 tbsp hemp seeds and 1/2 cup pomegranate (feel free to switch up the toppings to whatever you like - pumpkin seeds, berries, sliced nuts etc.). Toss to combine.
- Give the salad a taste and add a bit more flakey salt or orange juice if needed.
- The couscous should be ready by now. Fluff with a fork and toss into the salad while it is still warm.
- Taste and adjust seasoning to your liking.
- Serve immediately for a warm salad. This will also keep in the fridge for up to 3 days. The kale will get softer the longer it sits.
Notes
This is a great salad to bring to a picnic or party if you think it is going to be sitting out at room temperature for a while since the longer it sits the softer the kale leaves get. And you don't have to worry about the ingredients going off if it sits for room temperature for a bit.
Add whatever protein you like to this salad to make it a full meal. I like adding grilled meat, bhea kabab, or my paleo shami kebabs.