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Couscous and kale salad-to-go
From Farm Where Life is Good
<p>The marinating effect of packing this and eating later is the key. You can substitute Napa cabbage for the kale too.</p>Source: http://bistrokatie.com/ (Entered by Lara Rasmussen Anderson)
Serves: 2-4
Ingredients
1 cup
dry Israeli couscous
1 14oz can
chick peas, rinsed (about 1.5 cups cooked chick peas)
1 bunch
kale, leaves stripped/chopped or ½ head Napa cabbage, shredded
1-2 medium
carrots, grated
1/4 cup
sliced almonds, toasted
1/4 cup
raisins or craisins
1 1/2 Tbsp
olive oil
1 Tbsp
apple cider vinegar
1 tsp
Italian spice mix (or create your own mix with fresh herbs)
Step by Step Instructions
- Cook the couscous in 1.5 cups water, covered, for about 6 minutes or until water is absorbed. Add it to a bowl along with all the other ingredients, then toss with the dressing.
- Add salt and pepper to taste, pack in your favorite container, grab a fork and you’re ready to hit the road.