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Lemony Moroccan Couscous Salad

A great everyday recipe, this colorful Moroccan couscous salad features pan-wilted kale and a bright, lemony flavor. Bite-size pieces of tangy cherry tomatoes, crunchy red bell peppers, and red onion dotted throughout add freshness and look stunning against the curly green kale leaves. The tiny grain-like beads of Moroccan couscous cook quickly—just add them to boiling water and let them stand for 10 minutes. Chickpeas bulk things up, and a few plump raisins offer unexpected bursts of sweetness. Make a double batch of this vibrant salad to enjoy it throughout the week.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups
Time: 35 minutes
  • ½ cup dry Moroccan couscous
  • 4 cups chopped kale, stems removed
  • 1 cup halved cherry tomatoes
  • ½ of a 15-oz. can chickpeas (garbanzo beans), rinsed and drained (¾ cup)
  • ½ cup chopped bell pepper, any color
  • ½ cup finely chopped red onion
  • ¼ cup lemon juice
  • 2 tablespoons raisins
  • Crushed red pepper (optional)
  • Sea salt, to taste

Instructions

  1. In a small saucepan bring 1½ cups water to boiling. Stir in couscous; remove from heat. Cover and let stand 10 minutes. Fluff couscous with a fork. Transfer to a bowl; let stand 10 minutes or until cool.
  2. Meanwhile, in a large skillet combine kale and 1 to 2 tablespoons water. Cook over medium until kale is wilted, tossing kale occasionally with tongs. Add to couscous.
  3. Add remaining ingredients. Mix well. Serve immediately or chill overnight.

The post Lemony Moroccan Couscous Salad appeared first on Forks Over Knives.

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