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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!
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Course: Salad
Cuisine: Mediterranean
Keyword: blueberry, cheese, couscous, kale, queso fresco, salad, vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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
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