This recipe for Kale, Couscous and Strawberry Salad is as simple to prepare as it is delicious to eat! Since Spring is officially here, and since a friend shared some kale from another friend’s garden…and since I found some gorgeous strawberries at the market? Well, that must make it salad season!
Since kale has become so readily available in markets (both grown-up kale and baby kale leaves), I use it all the time in salads and as cooked greens. A serving of kale contains vitamins A, B6, C, Iron, Potassium, Magnesium and Protein, so it is an incredibly nutritious leafy green!
This salad contains, per serving, 2 cups of fresh kale, 1/2 cup of (cooked) couscous, two fresh strawberries, dry tart cherries, 1 artichoke heart, 1/2 cup of toasted walnuts, and instead of “dressing” I just drizzled a little bit of balsamic vinegar on top. It really didn’t need a single other thing.
The variety of textures was amazing: There was the crunch of the fresh greens and the toasted walnuts which contrasted so nicely with the soft couscous, strawberries and artichoke hearts; the tart cherries added a chewy element, and the subtle sweetness of the balsamic vinegar tied it all together beautifully.
The couscous took just 10 minutes to cook, so this salad can be thrown together in mere minutes! It is perfect for a hectic Meatless Monday night, or for any night. It’s salad season! Let’s celebrate!
- ½ cup plus 2 tablespoons water
- ½ cup pearl (Israeli) couscous
- 4 cups fresh kale leaves, washed, dried and chopped (stemmed if large)
- 1½ cups toasted walnuts
- 4 strawberries, capped and sliced
- 4 tablespoons dry tart cherries
- 2 artichoke hearts, quartered
- balsamic vinegar to drizzle to taste
- Place the water in a saucepan and bring to a boil.
- Add the couscous, bring back to a boil, reduce heat, cover and simmer for 10 minutes.
- Drain and rinse the couscous under cold water.
- Assemble by placing the ingredients on a plate (plates).
- Drizzle with balsamic vinegar and serve.