Here is a quick salad I whipped up for Lindsay yesterday. After eating slightly more "American" than usual for the past few days, she asked that I follow a few easy rules for our meal.
Healthy, Hearty, Fresh, Tasty
Light but filling.
Not meat-centric, but maybe meat, if you want.
Maybe kale, or a green. Or something else.
Ya know, just whatever.
Ok, got it. Wait, what?
After my confusion subsided, I decided to employ my standard technique when given this type of culinary instruction. Take lots of her favorite stuff and cram it into a single dish.
Israeli Couscous & Purple Kale
2 Cup Israeli couscous // 1 Bunch Purple kale // 1 Medium red bell pepper, small dice // 3/4 cup Raw almonds // 1 1/2 cup Yellow grape tomatoes, halved // 1/2 - 3/4 cup Feta // 1/2 cup Red currants (dried) // 2 Garlic cloves // Juice of 1 lemon // 1/2 cup Extra virgin olive oil // Large handful of flat leaf parsley
Bring 2 1/2 cups of salted water to a boil. Add couscous and cool until water is absorbed and couscous is al dente. Rinse under cool water. Set aside to drain thoroughly. Chop kale into bite sized pieces and rinse well. Chop parsley and garlic fine, whisk together with olive oil and lemon juice. Mix all ingredients together. Serve over additional greens sprinkled with more almonds. Or not.