Couscous Salad With Kale, Tomatoes, Cranberries, And Feta Recipe

Cooking Directions

• STEP 1.Cook the couscous according to the package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked couscous, chopped kale, diced tomatoes, dried cranberries, and crumbled feta cheese.
• STEP 3.In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the couscous mixture and toss until well coated.
• STEP 5.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve chilled and enjoy!

Cooking Tips

• You can use any type of couscous for this recipe, such as regular couscous or whole wheat couscous.
• To make the salad more filling, you can add some cooked chicken or chickpeas.
• Feel free to customize the salad by adding other vegetables or herbs of your choice.

Storage and Serving

• Leftover couscous salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• This salad is great as a side dish for grilled meats or as a light lunch on its own.