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Cous Cous & Kale Salad

Cous Cous & Kale Salad
Cous Cous & Kale Salad
Author: Carla Hick

3 Parts

Prep Time: 20 mins

Chilling Time: 1 hour

Cook Time: 10 mins

Full Servings: 2

Side Servings: 4

Part 1: Cous Cous


  • 2/3 Cup Cous Cous
  • 1 Cup Chicken (or Vegetable) Stock
  • 1 tsp Olive Oil
  • 1 tsp salt


  1. Bring wet ingredients and salt to boil.
  2. Add cous cous, remove from heat, cover with lid and let stand for 5 mins
  3. Remove lid, fluff with fork.
  4. Transfer to a container with high surface area. Cool uncovered in the fridge


Part 2: Kale


  • 8 Ribs of Lacinato Kale – De-ribbed and diced small
  • 1 Tbsp Olive Oil
  • 6 Cloves of Garlic – Minced
  • 2 Shallots – Small Dice
  • 1 tsp Thyme – Chopped Fine
  • 1 Tbsp Grainy Prepared Mustard
  • 1 Tbsp Fresh Lemon Juice
  • White Pepper and Salt


  1. Heat oil on med-high. Add shallots, garlic, thyme, salt and pepper. Sauté until translucent.
  2. Add mustard and combine.
  3. Add kale and lemon juice. Cook for 1 minute, turning the kale frequently. It is done when it has wilted and turned a darker green.
  4. Transfer to a container with high surface area and chill in fridge.


Part 3: Fresh Ingredients and Tossing of Salad


  • ¼ Cup Cucumber – Small Dice
  • 50g Feta – Crumbled fine
  • 1/8 Cup – Finely Chopped Parsley
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Olive Oil
  • Dash of Salt and White Pepper


  1. Once cous cous and kale have fully chilled combine in a bowl and mix well.
  2. Add cucumber, feta and parsley. Evenly mix.
  3. Stir in lemon juice and olive oil.
  4. Add more S & P if desired.
  5. Serve cold and enjoy!