Kale-Couscous Salad with Goat Cheese and Apricots

Yield: Serves: 4
Cost per Serving: $3.00
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Nutritional Information

Amount per serving
  • Calories: 592
  • Fat: 24g
  • Saturated fat: 6g
  • Protein: 21g
  • Carbohydrate: 76g
  • Fiber: 12g
  • Cholesterol: 13mg
  • Sodium: 771mg


  • 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


  1. 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. 2. Place almonds in a small, dry skillet over medium heat. Cook, stirring, until toasted, 5 minutes. Transfer to a bowl.
  3. 3. In a bowl, whisk oil, juice, preserves, mustard and garlic.
  4. 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.
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