Kale and Couscous Salad with Garbanzo Beans, Apricots and Vinaigrette Dressing
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
- Cook couscous according to package instructions. Lightly drizzle with extra virgin olive oil and season with salt and pepper to taste. Set aside.
- While couscous is cooking, clean and cut veggies.
- 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.
- Toss kale, brussel sprouts, radicchio, garbanzo beans, celery, carrots, apricots and onions in a large bowl until combined.
- Add couscous and dressing to kale mixture and toss lightly.
- Divide the kale mixture among 4 plates or bowls. Top with toasted walnuts. Season with salt and pepper, if desired.
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