Spicy Kale and Lemon Israeli Couscous Recipe

Mar 05, 2012 @ 2:02 PM
Posted by Elaina Samardzija, Special Contributor

Nutrition

Cal/Serving: 1,148
Daily Value: 57%

Balanced, High-Fiber
Vegetarian, Sugar-Conscious

Fat	49g	75%
Saturated	10g	51%
Carbs	149g	50%
Fiber	12g	49%
Sugars	2g	0%
Protein	31g	62%
Cholesterol	14mg	5%
Sodium	770mg	32%
Calcium	203mg	20%
Magnesium	113mg	28%
Potassium	741mg	21%
Iron	4mg	25%
Zinc	2mg	14%
Vitamin A	10821IU	216%
Vitamin C	125mg	208%
Thiamin (B1)	0mg	27%
Riboflavin (B2)	0mg	21%
Niacin (B3)	7mg	35%
Vitamin B6	1mg	27%
Folic Acid (B9)	75µg	19%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	6mg	30%
Vitamin K	604µg	755%
Fatty acids, total monounsaturated	31g	0%
Fatty acids, total polyunsaturated	5g	0%

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Elaina Samardzija

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!

INGREDIENTS

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

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.