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Kale-Couscous Salad with Goat Cheese and Apricots

Prep time 15 mins
Cook time 17 mins
Yield Serves: 4

Ingredients

  • 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

Nutrition Information

  • calories 592
  • fat 24 g
  • satfat 6 g
  • protein 21 g
  • carbohydrate 76 g
  • fiber 12 g
  • cholesterol 13 mg
  • sodium 771 mg

How to Make It

  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.