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
- Half a bag (250 g) Cookin' Greens Chopped Kale
- 3 tbsp (45ml) chopped sundried tomatoes in oil
- 2 garlic cloves, 2 tsp (10ml), minced
- 1 cup (8 oz) package pearl couscous
- 4 cups (1 L) low sodium chicken or vegetable broth
- ¼ cup (60ml) olive oil plus 3 tbsp. (45ml)
- ½ tsp each of tumeric, cinnamon and powdered ginger
- ½ cup (125ml) each of currants and dried cranberries
- ½ cup (125ml) crumbled feta cheese
- Salt to taste
- In a large frying pan, sauté Cookin' Greens, garlic and sundried tomatoes in 3 tbsp oil for about 5 minutes until garlic is soft.
- 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.
- 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.
- Low Calorie: The less feta cheese, the lower in fat and calories
- Dairy Free: **Instead of feta cheese add a small handful of nuts
Cookin' Greens http://cookingreens.com/