A hearty and nutritious salad featuring Israeli couscous, kale, and a medley of fresh vegetables. The lemony dressing adds a burst of flavor to this satisfying dish.
Ingredients: 1 cup Israeli couscous. 2 cups vegetable broth. 2 cups chopped kale. 1 cup cherry tomatoes, halved. 1/2 cup diced cucumber. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.
Instructions: Bring the vegetable broth to a boil in a medium-sized saucepan. Turn the heat down to low, add the Israeli couscous, cover, and simmer for 8 to 10 minutes, or until the couscous is soft and most of the broth is absorbed. Take it off the heat and let it cool down. Chop the kale and put it in a large bowl. Add the cherry tomatoes, cucumber, red onion, and crumbled feta cheese. As soon as the Israeli couscous is cooked and cool, add it to the bowl with the vegetables. Mix the lemon juice, dried oregano, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad, then toss everything together until it's well mixed. Put the salad in the fridge for at least 30 minutes so that the flavors can mix. If you want, you can top it with extra feta cheese and serve it cold. Have fun with your spinach and couscous salad!
Prep Time: 15 minutes
Cook Time: 10 minutes
High Country Junkies
