Kale and Israeli couscous salad

By Jason Skrobar
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  • 1 cups of Israeli couscous
  • 1 tablespoon extra virgin olive oil
  • 2 cups vegetable stock (water will work as well)
  • 2 shallots, minced
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons grainy dijon mustard
  • 1 teaspoon maple syrup
  • Kosher salt and black pepper
  • 1/3 cup extra virgin olive oil
  • 1 bunch of kale (I prefer lacinato kale for this recipe, but any kale will do), chopped
  • 1 pomegranate, seeded
  • 1 cup feta, crumbled
  • 1/2 cup roasted pumpkin seeds


  1. To a medium sized pot over medium-high heat add olive oil and couscous and toast the couscous for about three to four minutes, stirring to avoid the couscous from burning. Add vegetable stock (or water) and let this come to a boil. Reduce the heat to low, cover and let simmer for 12-15 minutes. Uncover and remove from heat and set aside.
  2. Make the vinaigrette by adding shallots, vinegar, dijon, maple syrup, salt, pepper and olive oil to a mason jar. Add lid and shake until the vinaigrette has emulsified and thickened.
  3. Now you’re ready to assemble. To a large bowl add kale, couscous, pomegranate seeds, feta and pumpkin seeds. Pour vinaigrette over top and toss until well mixed and coated. Enjoy!

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