Kale and Couscous Salad with Garbanzo Beans, Apricots and Vinaigrette Dressing

This kale and couscous dish is not just a salad, it's a meal! This super healthy salad is packed with a rainbow of colorful veggies to ensure you get your daily intake of vitamins and minerals. To round out the salad, it includes generous portions of garbanzo beans and pearl couscous ~ which makes the salad more filling ;o) If you don't care for the taste (or texture) of traditional couscous (i.e., moroccan), you might like pearl couscous... the round "pearls" are larger and heartier than traditional, and it come in three varieties ~ original, tricolor (my favorite) and whole wheat. And the dried apricots and splash of vinaigrette dressing give this salad a slightly sweet and refreshing taste, while the toasted walnuts provide a little punch of protein and nutty crunch. Seriously delicious! 😘

Servings: 4 main entrees or 8 1-cup side salads

Ingredients

• 1 cup uncooked pearl couscous (original, tricolor or whole wheat), plus extra virgin olive oil and salt and pepper to taste
• 4 cups kale, finely chopped
• 1 cup radicchio, finely chopped
• 1 cup brussel sprouts, finely chopped
• 1 can low salt garbanzo beans (or rinsed), drained
• 1/2 cup celery, finely diced
• 1/2 cup carrots, shredded
• 1/2 cups dried apricots, chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup walnuts, roughly chopped
• Salt and pepper to taste

Dressing Ingredients

• 1/4 cup extra virgin olive oil
• 1 Tbsp apple cider vinegar
• 1/2 Tbsp cane sugar
• 1/2 tsp salt
• 1/4 tsp dry mustard
• 1/8 tsp pepper

1. Cook couscous according to package instructions. Lightly drizzle with extra virgin olive oil and season with salt and pepper to taste. Set aside.
2. While couscous is cooking, clean and cut veggies.
3. Heat a medium frying pan over medium high heat. Add the walnuts in a single layer and toast, stirring frequently, about 5 minutes, or until the walnuts start to brown.
4. Toss kale, brussel sprouts, radicchio, garbanzo beans, celery, carrots, apricots and onions in a large bowl until combined.
5. Add couscous and dressing to kale mixture and toss lightly.
6. Divide the kale mixture among 4 plates or bowls. Top with toasted walnuts. Season with salt and pepper, if desired.