Kale Salad With Mushrooms And Pearl Couscous

1. 1

   Cook Pearl Couscous according to package instructions and set aside.

2. 2

   Chop onions and saute in a little olive oil until soft.

3. 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. 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. 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. 6

   Add the cooked couscous to the cooked veggies and combine.

7. 7

   Add the warm couscous and veggies to the salad bowl and toss with the kale.

8. 8

   Assemble onto four plates and top with the slivered toasted almonds

* Per serving · 4 servings · Values may vary.