Kale-Couscous Salad with Goat Cheese and Apricots

Kale-Couscous Salad with Goat Cheese and Apricots Recipe

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 17 Minutes

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

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

Preparation

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.

Note:

July 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note