Cantaloupe Couscous Salad with Feta and Kale

1. 1

   Combine the couscous, wild rice, pancetta, kale, and almonds in a large bowl with the olive oil and a sprinkle of salt.

2. 2

   Taste, and season more to your preference.

3. 3

   Right before serving, stir in the cantaloupe and feta cheese.

4. 4

   Enjoy!

5. 5

   Note on timeline: I start the rice and couscous in two separate pots.

6. 6

   While thats cooking, I toast the almonds in a large skillet.

7. 7

   Then, in the same skillet (almonds removed), I cook the pancetta until crisp and let it drain on paper towels.

8. 8

   Then, I prep everything else.

* Per serving · 4 servings · Values may vary.

No additional tips available.