Spicy Kale and Lemon Israeli Couscous

Spicy Kale and Lemon Israeli Couscous
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
1124
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
47g
73%
Sugar
4g
N/A
Saturated Fat
9g
46%
Cholesterol
10mg
3%
Protein
30g
60%
Carbs
147g
49%
Vitamin A
410µg
46%
Vitamin B6
0.5mg
25.4%
Vitamin C
121mg
100%
Vitamin E
7mg
35%
Vitamin K
529µg
100%
Calcium
201mg
20%
Fiber
13g
53%
Folate (food)
149µg
N/A
Folate equivalent (total)
149µg
37%
Iron
4mg
23%
Magnesium
120mg
30%
Monounsaturated
31g
N/A
Niacin (B3)
7mg
35%
Phosphorus
430mg
61%
Polyunsaturated
5g
N/A
Potassium
759mg
22%
Riboflavin (B2)
0.3mg
19.7%
Sodium
885mg
37%
Thiamin (B1)
0.4mg
27.1%
Zinc
2mg
14%

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