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Israeli Couscous Kale Salad with Feta
Recipe

16 INGREDIENTS • 16 STEPS • 35MINS

Israeli Couscous Kale Salad with Feta

4
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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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/
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.
35MINS
Total Time
$2.05
Cost Per Serving
Ingredients
Servings
4
US / Metric
Sweet Potato
1
Sweet Potato, peeled, diced, Large
Grape Tomatoes
1 cup
Fresh Thyme
6 sprigs
Olive Oil
as needed
Salt
1/2 tsp
Canned Chickpeas
2 cups
Canned Chickpeas
Garlic
2 cloves
Garlic, minced
Olive Oil
2 Tbsp
Israeli Couscous
1 cup
Israeli Couscous
Vegetable Stock
1 1/2 cups
Vegetable Stock
Kale
3 cups
Kale, chopped
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
Add to plan
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Israeli Couscous Kale Salad with Feta
Save
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 InstructionsHide images
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 Canned Chickpeas (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
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Appetizers
Brunch
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Salad
Spring
Side Dish
Summer
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