Couscous and Kale Recipe
This dish makes a great side or main dish. It is a tasty blend of Mediterranean spices with a nice olive garnish to top it off.
Ingredients
- 1 1/2 cups uncooked Large Pearl whole wheat Couscous
- 2 cups low sodium vegetable broth
- 2 Tbsp. olive oil
- 1 tsp. ground coriander
- 1 tsp. cardamom
- 1 tsp. ground turmeric
- 3 cloves garlic, thin sliced
- 1 medium sized bunch of kale, stems removed and leaves coarsely chopped
- 1/4 tsp. ground nutmeg
- 1 large lemon, juiced
- Salt and freshly ground pepper to taste
- Chopped Kalamata olives for garnish (about 8 to 10 olives, pitted and chopped)
- Optional: 1/4 cup grated Parmesan cheese, or Pecorino Romano
Directions
- In a medium to large pot, bring to boil the vegetable broth. Sprinkle turmeric, cardamom and coriander over the boiling broth and stir in couscous.
- Reduce heat to medium and simmer per couscous package directions (about 8 to 10 minutes), stirring occasionally, until couscous is cooked through and broth is mostly absorbed. Place in mixing bowl and set aside.
- In large skillet over medium heat, heat olive oil. Add the sliced garlic and saute for a minute or two until it begins to soften. Stir kale into garlic, cover and cook for about 10 minutes more. Kale will reduce considerably.
- Stir kale mixture into couscous along with lemon juice, nutmeg and cheese if using. Season with salt and pepper. Garnish with chopped olives. Serve warm or at room temperature.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 67 | 23% |
| Total Fat 7.56g | 9% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 522mg | 22% |
| Potassium 51mg | 1% |
| Total Carbs 54.78g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.18g | 2% |
| Protein 0.53g | 1% |
