Kale & Couscous Salad

August 24, 2016


1. To prepare peach vinaigrette, place first 5 ingredients in a blender and puree. Add the olive oil in a thin stream and blend. Set aside.

2. To prepare the salad, combine the kale, oil, and lemon juice. Massage the oil and lemon juice into the greens until they become tender and deeper in color. Add couscous and toss well. Place mixture on a plate, drizzle with vinaigrette and crumble with goat cheese.

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Peach Vinaigrette
  • 2 ripe peaches
  • 2 tablespoons honey
  • 2 tablespoons chopped basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ½ cup vegetable oil
  • 2 bunches of kale, julienned or torn into bite-sized pieces
  • ¼ cup extra virgin olive oil
  • juice of 1 lemon
  • 1½ cups cooked Israeli couscous
  • 2 ounces goat cheese
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