Israeli Couscous and Kale Salad - Forks Over Knives

Name: Israeli Couscous and Kale Salad - Forks Over Knives
Total time: 40 min
Ingredients: ½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups); 3 tablespoons fresh lime juice (from 1½ limes); 1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock; ½ small onion, finely chopped (about ½ cup); 2 small garlic cloves, minced (about 1 teaspoon); ½ teaspoon curry powder; ¼ teaspoon ground cumin; ¼ teaspoon sweet or mild paprika; 1 cup whole wheat Israeli couscous; ½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup); ½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup); ¼ medium cucumber, cut into ¼-inch pieces (about ½ cup); 4 scallions, white and green parts thinly sliced (about 1 cup); ¼ cup finely chopped fresh parsley; 3 tablespoons finely chopped fresh basil; 2 tablespoons raisins or currants; 2 tablespoons toasted pine nuts; sea salt and freshly ground black pepper

www.forksoverknives.com

Incredibly easy to cook, Israeli couscous does a great job of absorbing flavors and spices. Try this delicious vegan pasta salad that keeps well.

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Ingredients

½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
3 tablespoons fresh lime juice (from 1½ limes)
1 cup <a target="_blank" href="https://www.forksoverknives.com/recipes/vegetable-stock/">Vegetable Stock</a> or no-oil, low-sodium store-bought vegetable stock
½ small onion, finely chopped (about ½ cup)
2 small garlic cloves, minced (about 1 teaspoon)
½ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon sweet or mild paprika
1 cup whole wheat Israeli couscous
½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
4 scallions, white and green parts thinly sliced (about 1 cup)
¼ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil
2 tablespoons raisins or currants
2 tablespoons toasted pine nuts
sea salt and freshly ground black pepper