Couscous and Kale Breakfast Salad - Forks Over Knives

Name: Couscous and Kale Breakfast Salad - Forks Over Knives
Ingredients: ½ cup dry whole wheat couscous couscous; 2 cups kale, thinly sliced; 1 large peach, cut into ½-inch wedges; 1 cup seedless grapes, halved; ½ cup dried apricots, chopped; 2 tablespoons pumpkin seeds; 2 tablespoons apple cider vinegar; 1 tablespoon extra-virgin olive oil (optional, learn more ); ¼ teaspoon sea salt; Freshly ground black pepper, to taste

www.forksoverknives.com

Serve this breakfast salad for a lazy brunch, or make it the night before and chill in the fridge for a quick, cool morning meal. Try it today!

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Ingredients

½ cup dry whole wheat couscous couscous
2 cups kale, thinly sliced
1 large peach, cut into ½-inch wedges
1 cup seedless grapes, halved
½ cup dried apricots, chopped
2 tablespoons pumpkin seeds
2 tablespoons apple cider vinegar
1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
¼ teaspoon sea salt
Freshly ground black pepper, to taste