This couscous and kale recipe is a great side dish recipe that goes will with fish and chicken main dishes. The shallot, garlic, vinegar and olive oil give this dish just the right amount of flavor. This recipe is a companion to my blog post about how to grow kale in your home garden.
Couscous & Kale
Great side dish to any meal.
- 1 cup Pearl Couscous
- 1 Bunch Kale (6-8 stems)
- 1 Shallot
- 2 cloves Garlic
- ¼ cup Water
- 2 Tbsp Red Wine Vinegar
- Olive oil
Clean kale. Remove and discard the stems; roughly chop the leaves. Set aside.
Peel and dice the shallot. Set aside.
Peel and dice the garlic. Just a quick tip: to easily remove the skin from the garlic, I use a meat mallet. Lay the garlic clove on a cutting board and give the clove a tap from the mallet.
- Cook the Pearl Couscous according to the directions on the package. Once cooked, cover and set aside.
While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium heat until hot. Add the shallot. Cook, stirring frequently 2-3 minutes.
Add garlic and cook, stirring frequently for 1-2 minutes.
Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/4 cup of water and cook stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover to keep warm.
Add the cooked kale and vinegar to the pot of cooked couscous. Stir to combine. Drizzle with olive oil and serve.
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