• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

PHASE - IV

Scientific Health and Performance Center

My Account
Menu
  • Phase_IV_Logo_Black
  • Home
  • Blog
  • About
      • Our Story
      • Meet The Staff
      • Phase IV Elite Athletes
      • Client Stories
      • Contact PHASE IV
      • Contact Forster Physical Therapy
    • Close
  • Health and Fitness
    • Phase IV
      • Santa Monica Location Programs
      • Online Programs
        • Periodization Training For Sport And Life
        • Nutrition and Weight Management
        • How To Balance Your Hormornes With Exercise
    • Forster Physical Therapy
      • Forster Training Systems
      • In the Pool with Ron
    • Close
  • Pick Your Sport
      • mma_90х90Mixed Martial Arts
      • RunningRunning
      • velo_90x90Cycling
      • Wrestling5_90x90Wrestling
      • TeamSport4_90x90Team Sports
      • triathlonTriathlon
      • RacketSport2_90x90Racquet Sports
      • swimming8_90x90Swimming
      • RecoveryPrograms3_90x90Recovery Programs
    • Close
  • Store
      • Store
      • Cart
      • Checkout
    • Close
  • forester_physical_therapy

Israeli Couscous and Kale Salad

November 12, 2020

From Forks Over Knives Family | By Darshana Thacker

READY IN: 40 MINUTES | SERVINGS: 6 CUPS

Ingredients
  • ½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
  • 3 tablespoons fresh lime juice (from 1½ limes)
  • 1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock
  • ½ small onion, finely chopped (about ½ cup)
  • 2 small garlic cloves, minced (about 1 teaspoon)
  • ½ teaspoon curry powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sweet or mild paprika
  • 1 cup whole wheat Israeli couscous
  • ½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
  • ½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
  • ¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
  • 4 scallions, white and green parts thinly sliced (about 1 cup)
  • ¼ cup finely chopped fresh parsley
  • 3 tablespoons finely chopped fresh basil
  • 2 tablespoons raisins or currants
  • 2 tablespoons toasted pine nuts
  • sea salt and freshly ground black pepper
Instructions
  1. In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside.
  2. In a large saucepan, place the Vegetable Stock, onion, garlic, curry powder, cumin, and paprika. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, until the liquid has been absorbed and the couscous is al dente, 5 to 10 minutes. Add 1 to 2 tablespoons water toward the end of cooking if the liquid is absorbed and the couscous starts to stick to the pan. Transfer to a large bowl and let cool.
  3. Add the reserved kale to the bowl with the couscous along with the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste. Mix well and adjust the seasoning. Chill in the refrigerator until ready to serve.

Related Posts

  • FARRO, KALE & SQUASH SALAD
  • 3 Batch Recipes

Categories: RECIPES

sidebar

Blog Sidebar

Footer

  • General Links
    • Home
    • About
    • Blog
    • Store
    • Contact us
  • Services Column 1
    • Running
    • Cycling
    • Mixed Martial Arts
    • Wrestling
    • Team Sports
    • Triathlon
    • Racket Sports
  • Services Column 2
    • Swimming AT PHASE IV
    • Recovery Programs
    • Health & Fitness
    • Physical Therapy
    • Nutrition & Weight Management
  • Terms of Use
  • Private Policy
  • Contact us
© 2022 Phase IV - All Rights Reserved
Get on the list to receive all the latest fitness and nutrition tips!
Introduce yourself and your program
Your information will *never* be shared or sold to a 3rd party.