Description

This vibrant Kale Couscous Salad is packed with hearty couscous, tender kale, chickpeas, briny Castelvetrano olives, and tangy feta, all tossed together with a zesty lemon vinaigrette. Perfect as a healthy lunch, side dish, or meal prep, this salad offers bright flavors, fresh textures, and a customizable twist to suit your dietary preferences.

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

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Instructions

Cook the Couscous:
Prepare couscous according to package instructions, then set it aside to cool.

Prep the Kale:
Finely chop the kale and massage it with a pinch of salt to soften the leaves.

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 together the couscous, kale, chickpeas, feta, olives, and parsley. Pour the dressing over the salad and mix well until everything is evenly coated.

Serve:
Top with pickled red onions (if using) and serve with pita chips or any other crunchy accompaniment.

Notes

Gluten-Free: Use quinoa or gluten-free orzo instead of couscous to make the salad gluten-free.

Vegan: Omit the feta cheese or use a plant-based cheese alternative for a vegan version.

Extra Crunch: Add roasted pistachios, sunflower seeds, or toasted almonds for an extra crunch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad, Side Dish, Lunch
Method: No-Cook, Tossing
Cuisine: Mediterranean, American