Temple Eating: Kale + Couscous Salad

I remember hearing Nigella Lawson talk about temple food as being the kind of food you eat after you've spent too much time indulging with rich foods and late nights. And I tend to think that this kale and couscous salad would fit nicely as an example of temple eating. Want to feel restored? This is your lunch.

Especially after Christmas where everyone binges on chocolates, stuffing and a few too many cocktails, it's nice to create a nice little meal of something that feels virtuous and kind. And I think that this salad with it's vibrant colour and raw healthiness will get you back on the good foot no matter how you've been ringing in the holiday!

And do I have to mention that it's delicious to boot? Tangy from the lemon and garlic and the cranberries provide a nice jolt of sweetness. The tahini is creamy and the whole wheat couscous adds bulk so you don't need to fill up on bread.

Kale & Couscous Salad
1 cup whole wheat couscous
1 bunch of kale
1 tablespoon olive oil
1 teaspoon white wine vinegar
1/3 cup dried cranberries
2 tablespoons finely minced onions

2 tablespoons tahini
1.5 tablespoons olive oil
1 tablespoon water
1 garlic clove, finely minced
juice of 1 small lemon
1/2 teaspoon sirracha (or your favorite hot sauce)
pinch salt

1/3 cup sliced almonds, lightly toasted

1. In a small pot, cook the couscous according to package directions.

2. While the couscous is cooking, wash kale throughly and pat dry. Remove the thick, bitter stems and slice kale into thin ribbons. Cut again crosswise once or twice so you don't have large lengths of kale. Pour oil and vinegar over top and massage this into the kale using your hands, until all the kale is well-coated and shiny. Add cranberries and onions into the kale and toss.

3. Prepare the dressing by stirring together the remaining ingredients (except the almonds) - you may need to add a bit more water if you feel the tahini is seizing up, this is normal tahini behaviour, so don't worry. Stir until the dressing is creamy and smooth.

4. Fluff couscous when ready and divide the couscous into 4 bowls. Top with the kale mixture and then pour over some of the dressing. Sprinkle with sliced almonds. Makes 4 servings.

By Jeannette Ordas of Everybody likes Sandwiches

Jan Halvarson


Charlotte said...

On Christmas Eve, I made a warm and delicious Italian soup using Kale as one of the main ingredients. I almost didn't find it in the grocery store. Apparently Kale is a little know veggie that somehow I've managed to overlooked. But never again. What a pleasant surprise to my tastebuds and a perfect addition to soups.

Caterina Ottino said...

I'll try it!

Unknown said...

This looks so good. I'm going to try it. Thanks for the recipe!

donna!ee said...

yum yum yum...i'm a HUGE fan of kale and mix it in everything!! :)

tinyparticlesoflight said...

Hallelujah. This looks wonderful!

Pinecone Camp said...

This looks like what the doctor ordered! Another fantastic recipe - thanks Jeannette!

samantha ramage said...

omg. i made it. it's delishhhhhhhh


Anonymous said...

The salad looks so delicious. I am from Toronto, but live in Prague and it is nearly impossible to find Kale here. I'll have to earmark the recipe for when I am back in TO.

Anonymous said...

We made this tonight-- it was delicious!

Joanne said...

I'm going to make this! Yup!

Katie said...

So delicious. this is definitely a stand-by recipe. I add some extra sriracha because i loveeee anything spicy. Also, Ive now made this once with couscous and once with quinoa. Both are delicious. quinoa is probably more healthy though. YUM. Make this!

Anonymous said...

I love this salad and have made it several times. While the homemade dressing is definitely better, I've found that Annie's Goddess dressing works well as a substitute in a pinch (just don't forget to add a little sriracha!). I added fresh radishes to my most recent batch and they tasted excellent!