Kale Cous Cous Salad | Recipes To Try | Umami

Ingredients

• SALAD:
• 4 cups finely chopped curly kale
• 1 cup dry pearl couscous (~2 cups cooked)
• 115oz can chickpeas, drained and rinsed
• 1½ cup finely diced cucumber
• 1-1 ½ cup pomegranate arils
• 1 cup chopped mandarin oranges
• ½ cup chopped pickled red onion
• 1 cup crumbled feta cheese
• ¼ cup fresh mint, finely chopped
• VINAIGRETTE:
• 3 oz (6 tablespoons) extra virgin olive oil
• ⅓ cup freshly squeezed lemon juice
• Zest from 1 lemon
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon salt (or more to taste)
• ½ teaspoon dried oregano
• Black pepper to taste