OH HI. The past week or so has been a little hectic for me…hence the lack of posting. I just started a new job (yay!) and have been working lots of long days but am loving it so much! I have been learning so much about the importance of balance in time management recently, and am truly having to figure out where the best places to spend my time are.
But don’t worry…the blog is still up there on my list! Just get ready to see lots more variety in posts including more nutrition info/tips, style features, fall recipes, and life adventures! I want this blog to continue to be a way for me to share my passion for Jesus, life, food, and community.
But moving on…
With summer coming to a close, I have been making the most of fresh and delicious summer meals, and this salad is no exception. I have never been a huge couscous fan, but this dish livens it up with lots of veggies and an irresistibly tangy dressing. This dish makes a great side for any meal and packs a big nutrition punch with the kale, peppers, and chickpeas!
Whole Wheat Couscous & Kale Salad
5 cups kale, chopped
1/2 cup whole wheat couscous
1 tsp extra virgin olive oil
1 red pepper, chopped
1 can chickpeas, drained
1/4 cup sliced almonds
3 tbsp extra virgin olive oil
1/4 cup fresh lemon juice
1 1/2 tbsp apple cider vinegar
3/4 tbsp honey
Salt and pepper
1. In a small bowl, prepare the dressing by whisking the olive oil, lemon juice, vinegar, honey, salt and pepper. Set aside.
2. Cook couscous according to package directions.
3. In a large bowl, combine the kale, warm couscous, red pepper, chickpeas, and almonds (the warm couscous will help the kale to wilt a bit which really helps the salad meld together!)
4. Toss the salad with the dressing and refrigerate for 2-3 hours before serving and enjoy!