Resources

3 Parts

Prep Time: 20 mins

Chilling Time: 1 hour

Cook Time: 10 mins

Full Servings: 2

Side Servings: 4

Part 1: Couscous

Ingredients:

• 2/3 Cup Couscous
• 1 Cup Chicken (or Vegetable) Stock
• 1 Tsp Olive Oil
• 1 Tsp Salt

Method:

1. Bring wet ingredients and salt to boil.
2. Add couscous, remove from heat, cover with lid and let stand for 5 mins
3. Remove lid, fluff with fork.
4. Transfer to a container with high surface area. Cool uncovered in the fridge

Part 2: Kale

Ingredients:

• 8 Ribs of Lacinato Kale – De-ribbed and diced small
• 1 Tbsp Olive Oil
• 6 Cloves of Garlic – Minced
• 2 Shallots – Small Dice
• 1 Tsp Thyme – Chopped Fine
• 1 Tbsp Grainy Prepared Mustard
• 1 Tbsp Fresh Lemon Juice
• White Pepper and Salt

Method:

1. Heat oil on med-high. Add shallots, garlic, thyme, salt and pepper. Sauté until translucent.
2. Add mustard and combine.
3. Add kale and lemon juice. Cook for 1 minute, turning the kale frequently. It is done when it has wilted and turned a darker green.
4. Transfer to a container with high surface area and chill in fridge.

Part 3: Fresh Ingredients and Tossing of Salad

Ingredients

• ¼ Cup Cucumber – Small Dice
• 50g Feta – Crumbled Fine
• 1/8 Cup – Finely Chopped Parsley
• 1 Tsp Fresh Lemon Juice
• 1 Tsp Olive Oil
• Dash of Salt and White Pepper

Method

1. Once couscous and kale have fully chilled combine in a bowl and mix well.
2. Add cucumber, feta and parsley. Evenly mix.
3. Stir in lemon juice and olive oil.
4. Add more S & P if desired.
5. Serve cold and enjoy!