Couscous. The food so nice they named it twice!
I love couscous salads. When I am tired of quinoa, faro, or pasta I turn to the next best thing. It never fails.
When I shouted down to Taylor that broccoli and kale couscous was going to be for dinner this was the look he gave me.
My poor husband was drinking a celebratory beer in the pouring rain (we needed the rain SO bad) and thought dinner should included steak and beer. I had already started cooking so steak and beer is happening another night. He was less than thrilled.
However, once he finally came in from the rain he told me the kitchen smelled amazing. I thought so as well.
This tasty little number is easy and packs a nice punch with the addition of spicy tahini dressing. If you make this salad for your husband, boyfriend, girlfriend, or wife, just make sure to treat them to steak and beer the next night. Sometimes you really can eat too much kale!
Broccoli and Kale Couscous with Spicy Tahini Dressing (serves 2)
1 cup kale, de-stemed and chopped into bite sized pieces
1 cup broccoli florets
1/2 cup whole wheat couscous, uncooked
1/2 cup chickpeas, drained and rinsed
4 scallions, white and light green parts only, diced
1/4 cup tahini
2 tbs water
1 scallion, white and light green part only, diced
2 tsp rice vinegar
1-2 tsp Siracha hot sauce
1 tbs pure maple syrup.
Whisk all ingredients together. Set aside.
Cook your couscous according to the package directions. It should cook in about 5-8 minutes.
Meanwhile, in a large skillet saute up your scallions in a little oil. Add kale and broccoli. Cook until kale is slightly wilted and broccoli is cooked through. About 8 minutes. Add chickpeas and stir. Remove from heat. Add about equal parts couscous to the veggie mixture. We had some couscous left over. Place salad on plates and mix with the dressing. Add salt and pepper to taste.