Ingredients
- 2 kale leaves
- 1 teaspoon of olive oil, or more if required
- 1/2 pint of diced cherry tomatoes
- kosher salt for seasoning
- 1/8 pound of crumbled feta cheese
- 1/3 cup of dried cranberries
- 1/2 cup of cooked couscous
- 1/4 cup of roasted pumpkin seeds
- 1/4 cup of sunflower seeds
- Juice of half a lemon
Step 1
Separate the kale leaves from the stems, then give them a fine chop before gently massaging them with a generous drizzle of oil in a spacious bowl until they turn a rich dark green and release their delightful fragrance, usually taking about half a minute. Toss in some vibrant cherry tomatoes and give them a light sprinkle of kosher salt. Next, introduce the tangy feta cheese, sweet cranberries, fluffy couscous, crunchy pumpkin seeds, and nutty sunflower seeds to the mix.
Step 2
To bring all the flavors together, squeeze the juice of a fresh lemon over the ingredients and give everything a good toss until they are beautifully blended.
Extra Tips & Suggestions
- 1. Keep your kale fresh by storing it in a clean, dry kitchen towel in the crisper drawer of your refrigerator. This will help prevent wilting and maintain its crisp texture for your ultimate couscous salad.
- 2. To preserve the bursting tomatoes' flavor and juiciness, store them at room temperature away from direct sunlight. Avoid refrigerating them, as it can affect their taste and texture.
