I use Israeli Couscous for this recipe which is different from the item just labeled “couscous.” The couscous used for this recipe is more pearled and is also known as Ptitim (toasted pasta shaped like rice). Regular couscous would work just fine as well.
- 1 cup kale, de-stemmed and shredded
- 1/2 cup Israeli Couscous, uncooked
- 1/2 cup chickpeas (drained, if using canned)
- 1/4 cup feta
- 2 Tablespoon Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon honey
- 1/8 teaspoon salt
- 2 Tablespoons green garlic (or 1/4 cup green onions)
- Place couscous in a pot and cover with water. Bring to a boil, reduce to a simmer, and let cook until Cous Cous is tender, 5-8 minutes. Remove from heat and drain.
- While Couscous is cooking, Whisk together oil, vinegar, honey, and minced garlic. (you can also whiz the green garlic in the food processor and then add the other dressing ingredients.)
- Once cous cous is done cooking, toss with kale. Let sit until kale is slightly wilted. Add in dressing, feta, and chickpeas. Toss all together and serve.
- If you want it warm, heat 1 tablespoon of olive oil in a pan. Add in chickpeas, cooking for 1-2 minutes until heated through. Add in Kale and cook until slightly wilted. Toss with Couscous and Dressing.