Oh, hello there! You’re still checking in on my little side project? Thanks for stopping by and sorry it’s been awhile! This month I kind of realized that I do not have the budget or energy to really keep up with this thing as often as I’d like. I also found the chink in my Costco armor: buying in bulk means eating a LOT of repeat foods. I’m talking nothing but kale smoothies, sausage pastas, and roasted peppers and/or tomatoes for a month. That doesn’t make for very good sharing (well, if you were at my table it would, but not so much fun online).
It was a serious rut guys – a delicious rut is still a rut. So I decided to branch out and head to the grocery store for the first time this whole season – I wish I was joking. I picked up a pound of chicken breasts, some olives, a package of couscous, a single onion, and a reasonable amount of garlic. These are the exciting things that get me out of a rut now… whaaaaaaaat is happening???
The good news is, this little field trip resulted in a delicious couscous salad! It took 10 minutes to make and it made a TON of food. If you’re not familiar, couscous (so nice, they named it twice!) is a popular grain in the Middle East and northern Africa made of semolina (very fine wheat grains basically). It’s so easy to make, and so flavorful that I’d say it’s easily overtaken rice as a staple in my house. I ate this salad as my lunch this weekend, but it would also make an excellent side dish for dinner.
Total Time: 15 min Servings: 6-8
- 1 box couscous (I used the Near Eat Roasted Garlic & Olive Oil version)
- 3 cups kale, chopped and stems removed
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 pint grape tomatoes, quartered
- 4 oz black olives, sliced and pitted
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp salt
- 2 tsp lemon pepper
- Cook couscous according to package directions and set aside
- In a large pan, heat 2 tbsp olive oil over medium high and add in diced onions and minced garlic
- Cook until onions become translucent and garlic is fragrant, about 5 minutes
- Add in kale – you’ll probably want to add the kale about a cup at a time, allowing it to wilt and making more room in the pan – use additional olive oil as needed until all kale is cooked down
- Season the kale and onions lightly with salt and set aside
- In a large bowl, combine the couscous, kale mixture, olives, and tomatoes with red wine vinegar and lemon pepper
- Serve with feta cheese, parmesan cheese (really any cheese) or additional olive oil if it seems too dry for your taste, and enjoy!