- Craig Claiborne born (1920)
Spicy Kale and Lemon Israeli Couscous
- 1 cup Israeli couscous
- 3 tablespoons extra-virgin olive oil
- 1 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
- 1 slice lemon, for garnish
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!
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.