This fresh, herby kale couscous salad is loaded with savory feta, protein-packed chickpeas, and briny olives, all drizzled with a zesty lemon vinaigrette. It’s the perfect side dish or satisfying lunch, and can be served with pita chips for an extra crunch!

Why You’ll Love This Recipe

The kale couscous salad combines vibrant flavors and textures, from the nutty couscous to the tender kale and tangy feta. It’s an easy-to-make, healthy dish that’s customizable to your taste and dietary preferences. The addition of pickled red onions and Castelvetrano olives brings a burst of flavor that will leave everyone asking for more.

Ingredients

For the Salad:

1 cup couscous
2 cups chopped kale
1 can chickpeas, drained and rinsed
½ cup feta cheese, crumbled
¼ cup Castelvetrano olives, chopped
¼ cup chopped parsley
¼ cup pickled red onion (optional)

For the Lemon Vinaigrette:

2 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
1 clove garlic, minced
¼ tsp red pepper flakes
1 tsp sugar (or honey)
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Couscous: Prepare couscous according to package instructions.
Prep the Kale: Finely chop kale and massage with a pinch of salt to soften it.
Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, red pepper flakes, sugar, salt, and pepper.
Combine the Ingredients: In a large bowl, toss couscous, kale, chickpeas, feta, olives, and parsley. Pour the dressing over the salad and mix well.
Serve: Top with pickled red onions (if using) and serve with pita chips or your favorite crunchy addition.

Servings and Timing

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Variations

Gluten-Free: Substitute couscous with quinoa or gluten-free orzo.
Vegan: Omit the feta cheese or use a plant-based cheese alternative.
Extra Crunch: Add salted roasted pistachios, sunflower seeds, or toasted almonds for extra crunch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Meal Prep: This salad holds up well in the fridge and can be made ahead of time for lunch or dinner during the week.

FAQs

1. Can I use a different type of grain instead of couscous?

Yes, quinoa or farro can be used as alternatives to couscous.

2. How do I make the kale less tough?

Massage the kale with a pinch of salt before adding it to the salad to soften its texture.

3. Can I make this salad ahead of time?

Yes, this salad can be made ahead of time. The kale actually holds up better than other greens and doesn’t wilt.

4. How can I make the salad spicier?

Add more red pepper flakes to the dressing or top the salad with some spicy jalapeños.

5. Can I make this salad without olives?

Yes, if you’re not a fan of olives, you can skip them or substitute them with something like roasted red peppers.

6. Can I use frozen kale for this recipe?

Fresh kale works best, but if you’re using frozen, make sure to thaw and drain it well before use.

7. Is this salad vegan without the feta?

Yes, omit the feta to make it completely vegan, or substitute with a vegan cheese alternative.

8. How do I prepare the pickled onions?

You can either buy pre-made pickled red onions or quickly pickle them yourself by soaking thinly sliced onions in vinegar with a pinch of sugar and salt.

9. Can I add more protein to the salad?

Absolutely! You can add grilled chicken, shrimp, or even a hard-boiled egg for extra protein.

10. How do I make this salad gluten-free?

Simply swap the couscous for quinoa or a gluten-free grain to make it gluten-free.

Conclusion

This kale couscous salad is a nutritious and flavorful dish, perfect for meal prep, as a side dish, or a satisfying lunch. Its bright flavors from the lemon vinaigrette, savory feta, and protein-rich chickpeas make it a crowd-pleaser. Whether you’re serving it with a protein or scooping it up with pita chips, this recipe is sure to be a hit!