Kale Cous Cous Salad

재료

SALAD:

4 cups finely chopped curly kale

1 cup dry pearl couscous (~2 cups cooked)

115oz can chickpeas, drained and rinsed

1½ cup finely diced cucumber

1-1 ½ cup pomegranate arils

1 cup chopped mandarin oranges

½ cup chopped pickled red onion

1 cup crumbled feta cheese

¼ cup fresh mint, finely chopped

VINAIGRETTE:

3 oz (6 tablespoons) extra virgin olive oil

⅓ cup freshly squeezed lemon juice

Zest from 1 lemon

1 tablespoon honey

1 tablespoon Dijon mustard

1 teaspoon salt (or more to taste)

½ teaspoon dried oregano

Black pepper to taste

방향

Cook couscous according to package directions and set aside to cool.

In the meantime, prep the remaining salad ingredients and add to a large bowl.

Add all vinaigrette ingredients to a bowl and whisk until well combined.

Pour the vinaigrette over the salad, toss, and enjoy!

노트

@Crowded_kitchen