Couscous Salad with Kale, Tomatoes, Cranberries, and Feta
Description
Full of color and wholesome ingredients, this couscous salad with kale, tomatoes, cranberries, and feta cheese is perfect to make ahead and eat for lunch throughout the week.
Ingredients
•
2 leaves kale
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1 teaspoon olive oil, or as needed
•
1/2 pint cherry tomatoes, diced
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kosher salt to taste
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1/8 pound crumbled feta cheese
•
1/3 cup dried cranberries
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1/2 cup cooked couscous
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1/4 cup roasted pumpkin seeds
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1/4 cup sunflower seeds
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1/2 lemon, juiced
Directions
1
Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
2
Squeeze lemon juice over ingredients and toss until blended.