Kale Salad With Mushrooms And Pearl Couscous Recipe

Name: Kale Salad With Mushrooms And Pearl Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces Pearl Couscous; 2 bunches Lacinto Kale; 3 ounces oyster mushrooms; 6 ounces baby portobellos; 1 medium sweet onion; 5 tablespoons olive oil; 4 tablespoons rice wine vinegar; 1 tablespoon honey; 5 ounces slivered toasted almonds; salt and pepper

Servings: persons

12 ounces Pearl Couscous
2 bunches Lacinto Kale
3 ounces oyster mushrooms
6 ounces baby portobellos
1 medium sweet onion
5 tablespoons olive oil
4 tablespoons rice wine vinegar
1 tablespoon honey
5 ounces slivered toasted almonds
salt and pepper

1
Cook Pearl Couscous according to package instructions and set aside.
2
Chop onions and saute in a little olive oil until soft.
3
Meanwhile, cut tough ribs out of Lacinto Kale leaves by folding the leaf in half and running knife along side of rib to remove it. Roll up leaves two at a time and cut to get a fine shred.
4
Place the shredded Lacinto Kale in a large salad bowl with the oil, rice wine vinegar, honey, salt and pepper and let it marinate while preparing other ingredients.
5
Slice the mushrooms and add them to the sauteed onion. Add the sugar snap peas and toss for just a few minutes on medium heat.
6
Add the cooked couscous to the cooked veggies and combine.
7
Add the warm couscous and veggies to the salad bowl and toss with the kale.
8
Assemble onto four plates and top with the slivered toasted almonds

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces Pearl Couscous, 2 bunches Lacinto Kale, 3 ounces oyster mushrooms, 6 ounces baby portobellos, and more.

Yes, Kale Salad With Mushrooms And Pearl Couscous falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Mushrooms And Pearl Couscous

How did you like this recipe?

Frequently Asked Questions