Time: 1 hour
Kale and couscous are not always ingredients that make people excited, but they really deserve a second chance… trust me you will find it worth the effort. I made this recipe and brought some to my uncle G this past week, I was a little unsure if it would be something he’d enjoy – I could not believe how he tucked in to this dish (pushed his chicken out of the way to eat the couscous)!! Made me smile all week!
Music Selection: 38 Special – Second Chance
3 cups uncooked couscous
3 cups chicken broth
1 Tbsp chicken bouillon
1 bunch (about 4 large leaves) of kale, torn from stems and torn in small pieces
5 Tbsp olive oil
1 cup toasted pine nuts (toast at 350 for 5 – 10 min, watching)
1 cup dried pomegranate (or fresh) seeds
8 oz crumbled goat cheese
1/2 red onion, finely diced
1 green onion, diced
2 Tbsp tahini
3 cloves garlic, minced
juice from 1 lemon
3 Tbsp white balsamic vinegar
3 Tbsp honey
Salt/pepper to taste
Preheat oven to 350 degrees.
On a small pie plate, lined with foil, sprinkle the pine nuts and toast 5 – 10 minutes until light brown. Let cool. Leave oven on.
Line a cookie sheet with foil and spray with oil.
Spread chopped up kale on foil.
In blender, mix the olive oil, tahini, garlic, lemon juice, balsamic vinegar, honey, salt/pepper, mix well.
Sprinkle 2 Tbsp of the vinaigrette on the kale. Salt/pepper it a bit more. Put in the oven and bake until it starts to get crispy -about 15 minutes.
In meantime, bring the chicken broth with bouillon to a boil. Remove from heat, add in the couscous, stir and cover for 10 minutes. When ready, use a fork to fluff and put in a large bowl. Let cool.
Once cooled, add the kale, cheese, red onion, pomegranate seeds and the remaining vinaigrette. Add salt/pepper to taste.