Israeli Couscous and Kale Salad

Name: Israeli Couscous and Kale Salad
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; 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.

View full recipe on www.forksoverknives.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.forksoverknives.com.

Share this recipe:

Cooking tools:

Citrus press
Pepper mill
Chef's knife
Cutting board
Saucepan
Mixing bowl
Measuring cup
Measuring spoon
Stove
Refrigerator
Spoon

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
freshly ground black pepper