Name: Couscous Salad With Kale, Tomatoes, Cranberries, And Feta Recipe
Total time: 10 min
Yield: 4
Cuisine: Moroccan

Protein

Carbs

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

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Full of color and wholesome ingredients, this couscous salad with kale, tomatoes, cranberries, and feta cheese is perfect to make ahead and eat for lunch throughout the week.

How to make Couscous Salad With Kale, Tomatoes, Cranberries, And Feta Recipe

Sissyneck

Crawler

Moroccan

<p>Full of color and wholesome ingredients, this couscous salad with kale, tomatoes, cranberries, and feta cheese is perfect to make ahead and eat for lunch throughout the week.</p>

Vegetarian

Leaves kale

Olive oil,  or as needed

Cherry Tomatoes,  Diced

Kosher salt

Crumbled Feta Cheese

Dried cranberries

Cooked Couscous

Roasted pumpkin seeds

Sunflower Seeds

Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.

step 1

Squeeze lemon juice over ingredients and toss until blended.

step 2

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