October 12, 2015

Wilted Kale and Couscous Salad with Carrots and Cranberries

This weekend was some serious Fall perfection. In fact, I’d even dare to say that it was “on fleek”. But I’m old and I might be using that term incorrectly. In that case, just ignore me.

So this weekend. Crisp air. Abundant sunshine. Eye-popping foliage. And plenty of apple cider donuts and cold beers to go around. I was in my happy place.

Speaking of all things Fall, you might have noticed that pumpkin has been absent from this blog so far this season. But don’t worry, I’ve got two pumpkin recipes on deck, one of which will be making an appearance later this week. In the meantime, I’m bringing you guys a recipe with fresh cranberries.

Eeeekkk…don’t hate me!!! I know it’s kind of early for cranberries. But I spotted fresh cranberries at the grocery store recently and I figured if I could use fresh cranberries over dried, than I probably should. Right? Makes sense to me.

As a peace offering for “Holiday jumping”, I’m bringing you this awesome Wilted Kale and Couscous Salad with Carrots and Cranberries. Not only is it big on flavor, but it’s killing it in the looks department too. And it’s one of those salads that you would eat when you don’t really feel like eating a salad, but when you really should be eating a salad. Catch my drift?

Oh and I worked the recipe so that it can be cooked in just a single pot. That’s a win for sure. Some might even say it’s “on fleek”.

Cheers,

Liz

P.S. The fresh dill really makes this recipe. So don’t skip it! For reals.

Wilted Kale and Couscous Salad with Carrots and Cranberries

Serves 4-6

Ingredients

• 1 cup fresh cranberries
• 1 tablespoon sugar
• 1 1/2 cups water
• 1 cup pearl couscous
• 2 cups carrots, peeled and sliced into rounds
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1/2 tsp. salt
• 3 cups kale, thinly sliced into ribbons
• 1-2 tsp. fresh dill, chopped
• 1 tablespoon extra-virgin olive oil

Instructions

1. Prepare the cranberries. In your food processor with the blade attachment, pulse together the cranberries and sugar until the cranberries are finely chopped. Transfer to a small bowl and set aside.
2. Cook the couscous and the carrots. In a medium saucepan, bring the water to a boil. Stir in the couscous. Reduce the temperature to maintain a simmer and cook, covered, for 4 minutes. Stir in the carrots, maple syrup, vinegar and salt. Cover and cook for an additional 4-5 minutes. Remove from the heat.
3. While the couscous and carrots are still warm, gently stir in the kale. The residual heat will wilt the kale. Then stir in the dill, chopped cranberries and the olive oil.
4. Serve warm or at room temperature.
5. Leftovers can be stored in your refrigerator in an airtight container for 2-3 days.

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https://www.floatingkitchen.net/wilted-kale-and-couscous-salad-with-carrots-and-cranberries/