Israeli Couscous and Kale Salad

Prep Time

40 minutes

Prep Notes

One bowl meals are a great way to enjoy whatever you have around.  Feel free to make substitutions based on seasonal availability and what you have on hand.  This makes a great lunch to bring to work.   Add a piece of fruit and you've got excellent whole food nutrition- delicious too!

Cooking Time

10-15 minutes


4 servings


2 cups finely chopped kale

3T. fresh limejuice

1-cup low-sodium vegetable broth

½ cup finely chopped onion

2 cloves garlic, minced

½ tsp.curry powder

¼ tsp.ground cumin

¼ tsp.paprika

1-cup whole-wheat Israeli couscous (large pearl)

½ cup chopped tomato

½ cup chopped orange or red sweet pepper

½ cup chopped cucumber

½ cup thinly sliced green onions

¼ cup finely snipped fresh basil

2T. dried currants

2T. pine nuts, toasted in a dry skillet

Sea salt and fresh ground pepper, to taste


  • In a medium bowl, combine the kale and the limejuice, stirring until the leaves are well coated.
  • In a large saucepan, combine the next six ingredients, through paprika.  Bring to boiling.  Stir in couscous.  Return to boiling; reduce heat to medium.  Cook 5 to 10 minutes or just until couscous is tender and liquid is absorbed, adding 1-2T. water if needed to prevent sticking.  Transfer to a large bowl and let cool.
  • Stir in kale and the next 8 ingredients, through pine nuts.  Season with salt and pepper.  Cover and let chill for a couple of hours or until ready to serve.  (The flavors meld when chilled so best to serve after it's chilled for a couple of hours). 


Forks over Knives