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SideChef
Recipes
Beans & Legumes
Israeli Couscous Kale Salad with Feta

16 INGREDIENTS • 16 STEPS • 35MINS

Israeli Couscous Kale Salad with Feta

Recipe

4.0

1 rating
Ready for a supercharged, healthy, hearty salad? You’re going to love this Israeli Couscous Kale Salad with Feta, made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh kale.
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Ready for a supercharged, healthy, hearty salad? You’re going to love this Israeli Couscous Kale Salad with Feta, made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh kale.
author_avatar
The Whole Serving
Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
http://thewholeserving.com/

35MINS

Total Time

$2.05

Cost Per Serving

Ingredients

Servings
4
us / metric
Sweet Potato
1
Large Sweet Potato, peeled, diced
Grape Tomatoes
1 cup
Grape Tomatoes, halved
Fresh Thyme
6 sprigs
Fresh Thyme
Olive Oil
as needed
Olive Oil
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Canned Chickpeas
2 cups

Sponsored

GOYA® Chick Peas
Smoked Paprika
1 tsp
Smoked Paprika
Garlic
2 cloves
Garlic, minced
Olive Oil
2 Tbsp
Olive Oil
Israeli Couscous
1 cup
Israeli Couscous
Vegetable Stock
1 1/2 cups
Vegetable Stock
Kale
3 cups
Kale, chopped
Lemon
2
Lemons
Feta Cheese
2/3 cup
Feta Cheese
Scallion
2 stalks
Scallions, thinly sliced

Nutrition Per Serving

VIEW ALL
Calories
452
Fat
14.6 g
Protein
16.7 g
Carbs
65.8 g
Love This Recipe?
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Israeli Couscous Kale Salad with Feta
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author_avatar
The Whole Serving
Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
http://thewholeserving.com/

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees).
step 2
Peel and dice the Sweet Potato (1). Halve the Grape Tomatoes (1 cup).
step 3
Strip the thyme leaves from the Fresh Thyme (6 sprigs). Finely chop the thyme stems and set aside.
step 4
Chop the Kale (3 cups). Mince the Garlic (2 cloves).
step 5
Rinse, drain, and dry the GOYA® Chick Peas (2 cups).
step 6
Place sweet potatoes on a shallow baking pan, drizzle with Olive Oil (as needed) and sprinkle with 1 teaspoon of the thyme and a pinch of salt and pepper, toss to coat.
step 6 Place sweet potatoes on a shallow baking pan, drizzle with Olive Oil (as needed) and sprinkle with 1 teaspoon of the thyme and a pinch of salt and pepper, toss to coat.
step 7
On another shallow baking pan toss the chickpeas with a drizzle of Olive Oil ( to taste), Smoked Paprika (1 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp).
step 8
Place both pans in the oven, place potatoes in the middle and the chickpeas on the top rack. Roast for 10 minutes.
step 9
Take the pan with the potatoes out of the oven. Add the sliced tomatoes to the potatoes and toss. Also, toss the chickpeas. While the chickpeas are roasting they may start to pop. Roast for another 10 minutes.
step 10
While veggies and chickpeas are roasting, heat Olive Oil (1 Tbsp) in a medium pan. Add garlic and saute until fragrant.
step 11
Add Israeli Couscous (1 cup) and remaining thyme and season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2 to 3 minutes.
step 11 Add Israeli Couscous (1 cup) and remaining thyme and season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2 to 3 minutes.
step 12
Stir in the Vegetable Stock (1 1/2 cups), bring to a boil, reduce to simmer and cook another 10 to 12 minutes or until couscous is al dente.
step 13
While couscous is cooking, place kale into a large bowl and drizzle with Olive Oil (1 Tbsp), juice of half a lemon and sprinkle with sea salt. Toss and massage kale between fingers until well coated, set aside.
step 13 While couscous is cooking, place kale into a large bowl and drizzle with Olive Oil (1 Tbsp), juice of half a lemon and sprinkle with sea salt. Toss and massage kale between fingers until well coated, set aside.
step 14
Remove couscous pan from heat. Add half of the veggies and half of the Feta Cheese (2/3 cup), a squeeze of half the Lemons (2) and toss to combine.
step 15
Add couscous mixture to the kale, toss, add remaining veggies and all of the chickpeas.
step 16
Plate salad and sprinkle with Scallions (2 stalks) and remaining feta. Drizzle with a bit of olive oil and squeeze on fresh lemon juice, enjoy!
step 16 Plate salad and sprinkle with Scallions (2 stalks) and remaining feta. Drizzle with a bit of olive oil and squeeze on fresh lemon juice, enjoy!

Tags

Beans & Legumes
Appetizers
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Potatoes
Quick & Easy
Salad
Spring
Side Dish
Summer
Vegetables
Middle Eastern
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