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. This 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 you need something fast and preferably healthy. Go ahead and give it a try–I’d love to hear what you think in the comments below! Enjoy!
1 cup Israeli pearl couscous, dry
6 cups chopped kale (thick stems removed)
1 cup fresh blueberries
1 can chickpeas (drained and rinsed)
4 oz queso fresco, crumbled
1 avocado, diced (optional)
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 Tbs raw honey
1 1/2 tsp Dijon mustard
1/4 tsp Kosher salt
Freshly ground pepper to taste
Cook the couscous according to the package directions. Let cool and place it in a large bowl. Combine with the kale, blueberries, chickpeas, cheese, and avocado (if using).
In a separate bowl, whisk the olive oil, lemon juice, honey, mustard, salt, and pepper. Pour the dressing over the salad and mix well. Enjoy!
Adapted from the Kristine’s Kitchen recipe: Kale Quinoa Salad with Blueberries