Spicy Kale and Lemon Israeli Couscous

Spicy Kale and Lemon Israeli Couscous
Staff Writer
Spicy Kale and Lemon Israeli Couscous
Elaina Samardzija
Spicy Kale and Lemon Israeli Couscous

Couscous: the food so nice, they named it twice. Mmmm couscous... it’s such a great ingredient for all sorts of dishes, like this fun little salad I’ve put together. I’ve made several types of couscous salads before, but this one is my favorite. Even with very few ingredients, this dish packs a punch of flavor! It’s a perfect side dish or is great as a quick lunch.

I’ve been eating more and more kale. Why wouldn’t I? It’s delicious and ridiculously healthy for you! And with the addition of loads of lemon and chile and creamy goat cheese, I could eat this salad day-in, day-out.

The name, couscous, itself means well-rolled, well-formed, and rounded. And that’s just what these little pearly grains look like, well-rounded little balls of pasta! Perfect shape and size to mix with any other ingredient.

And without any further ado, here's the recipe!

1
Servings
829
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  cup  Israeli couscous
  • 3  tablespoons  extra-virgin olive oil
  • scallion, green and white parts, chopped
  • 1  cup  kale, chopped
  • Zest and juice of 1 lemon
  • 1/2  tablespoon  crushed red chile pepper flakes
  • 2  tablespoons  creamy goat cheese
  • Sea salt, to taste
  • slice lemon, for garnish

Directions

Bring a pot of water to a boil over high heat. Add the couscous and cook until al dente according to package directions. Drain and toss with 1 tablespoon of the olive oil, then spread on a baking sheet and place in the refrigerator to cool completely.

Once chilled, place in a large bowl and combine with the remaining olive oil. Add the scallion, kale, lemon zest and juice, crushed red chile pepper flakes, and goat cheese. Season with sea salt, to taste.

Stir well and chill for 20 minutes in the refrigerator. Before serving, let sit at room temperature for 10 minutes. Garnish with a slice of lemon and enjoy.

Nutritional Facts

Total Fat
53g
76%
Sugar
7g
8%
Saturated Fat
40g
100%
Cholesterol
2mg
1%
Carbohydrate, by difference
76g
58%
Protein
14g
30%
Vitamin A, RAE
1365µg
100%
Vitamin C, total ascorbic acid
85mg
100%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
189mg
19%
Choline, total
16mg
4%
Fiber, total dietary
7g
28%
Folate, total
81µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
190mg
27%
Selenium, Se
60µg
100%
Sodium, Na
803mg
54%
Water
329g
12%
Zinc, Zn
1mg
13%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.