Blueberry Kale Couscous Salad

Blueberry Kale Couscous Salad

Even though it’s a week after Labor Day and the kids are back in school (myself included), there’ll still be plenty of nice weekends to cookout and have picnics. Blueberry Kale Couscous Salad is light and fresh and is the perfect side dish to any meal. Not only that, but it’s super quick and easy for those rushed evenings or Monday mornings, you need something fast and preferably healthy.

Blueberry Kale Couscous Salad

I adapted this recipe from Kristine’s Kitchen recipe: Kale Quinoa Salad with Blueberries. I’d definitely recommend checking out her blog. For my version of the salad, I swapped the quinoa for couscous, omitted the nuts, and went with cotija instead of goat cheese. Feta would also be a delicious cheese to try. Other substitutions you could make would be using spinach or Swiss chard instead of kale or adding some other fresh berries. To make this recipe vegan, omit the cheese altogether and use pure amber maple syrup instead of honey.

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Blueberry Kale Couscous Salad
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Blueberry Kale Couscous Salad

Blueberry Kale Couscous Salad is a delicious summer salad to incorporate fresh fruits and veggies with delicious couscous and queso fresco!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Author: Rachel Alexandra


  • 1⅓ cup Israeli pearl couscous dry
  • 1 Tbsp olive oil
  • cups vegetable broth
  • 6 cups lacinato kale stems removed, chopped
  • cup fresh blueberries
  • 15 oz canned chickpeai
  • 4 oz cotija cheese freshly crumbled


  • ¼ cup olive oil
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp raw honey
  • 1 ½ tsp Dijon mustard
  • ¼ tsp kosher salt
  • Freshly ground pepper to taste


  • In a 2 quart saucepan, heat the olive oil on medium heat. Add the couscous and sauté until lightly browned.
  • Add the broth and bring to a boil. Reduce heat to medium-low and simmer until the liquid is absorbed and the couscous is tender.
  • Meanwhile, in a separate bowl, whisk the olive oil, lemon juice, honey, mustard, salt, and pepper. Set aside.
  • In a large bowl, add the kale, blueberries, chickpeas, and cheese. When the couscous is cooked and cool, mix it into the large bowl as well.
  • Drizzle the dressing over the salad and toss to combine. Enjoy!


To make vegan, omit the cheese and replace honey with pure amber maple syrup.
Adapted from the Kristine’s Kitchen recipe: Kale Quinoa Salad with Blueberries
Tried this recipe?Tag @roots_and_rosemary on Instagram

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