Cookin’ Greens Coucous Salad with Sundried Tomatoes, Cranberries & Feta Cheese

Couscous is a staple dish in North Africa and the Middle East. Usually served with a side of meat or vegetable stew on top, our version is a tasty vegetarian version with savory and sweet appeal.

 Because couscous is made from durum wheat, it is not gluten free. This dish will keep for 3-4 days in refrigerator and can be served hot or at room temperature.

Cookin’ Greens Coucous Salad with Sundried Tomatoes, Cranberries & Feta Cheese

2014-11-27 04:56:25

Serves 6

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Prep Time

5 min

Cook Time

7 min

Total Time

13 min

Prep Time

5 min

Cook Time

7 min

Total Time

13 min

Ingredients

1. Half a bag (250 g) Cookin' Greens Chopped Kale
2. 3 tbsp (45ml) chopped sundried tomatoes in oil
3. 2 garlic cloves, 2 tsp (10ml), minced
4. 1 cup (8 oz) package pearl couscous
5. 4 cups (1 L) low sodium chicken or vegetable broth
6. ¼ cup (60ml) olive oil plus 3 tbsp. (45ml)
7. ½ tsp each of tumeric, cinnamon and powdered ginger
8. ½ cup (125ml) each of currants and dried cranberries
9. ½ cup (125ml) crumbled feta cheese
10. Salt to taste

Instructions

1. In a large frying pan, sauté Cookin' Greens, garlic and sundried tomatoes in 3 tbsp oil for about 5 minutes until garlic is soft.
2. In a saucepan, bring broth, ¼ cup oil, and spices to a boil. Gradually stir in couscous. Cook 3-4 minutes until about half the liquid is absorbed.
3. Add sautéed Cookin' Greens and dried fruit. Stir well. Add salt. Cover tightly with lid and let stand for 15 minutes until rest of liquid is absorbed. It will have a slightly creamy texture. Add crumbled feta and mix well.

Dietitian Notes :

1. Low Calorie: The less feta cheese, the lower in fat and calories
2. Dairy Free: **Instead of feta cheese add a small handful of nuts
3. Vegetarian

By Wendy Weizel

Cookin' Greens http://cookingreens.com/