Kale-Couscous Salad with Goat Cheese and Apricots

Kale-Couscous Salad with Goat Cheese and Apricots Recipe
Serves: 4

Cost per Serving:



+ Add To Shopping List
1 1/2 cups whole-wheat couscous
2 cups low-sodium chicken broth
Salt and pepper
1/4 cup sliced almonds
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon apricot preserves
1 1/2 teaspoons Dijon mustard
1 clove garlic, minced
6 cups chopped kale leaves, stems removed
4 ounces crumbled soft goat cheese
1/2 cup dried apricots, chopped


Prep: 15 Minutes
Cook: 17 Minutes

1. Toast couscous in a dry pan over medium-high heat, stirring, until fragrant, 3 to 5 minutes. Add broth, 1/4 cup water and 1/2 tsp. salt. Bring to a boil. Cover, remove from heat and let stand for 12 minutes.

2. Place almonds in a small, dry skillet over medium heat. Cook, stirring, until toasted, 5 minutes. Transfer to a bowl.

3. In a bowl, whisk oil, juice, preserves, mustard and garlic.

4. Fluff couscous with a fork. Transfer to bowl with dressing. Add kale. Stir until all ingredients are moistened. Top with goat cheese, apricots and almonds. Season with salt and pepper and serve.

Created date

June 2014

Nutritional Information

Calories 592
Fat 24 g
Satfat 6 g
Protein 21 g
Carbohydrate 76 g
Fiber 12 g
Cholesterol 13 mg
Sodium 771 mg