Couscous & Kale
Great side dish to any meal.
Ingredients
- 1 cup Pearl Couscous
- 1 Bunch Kale 6-8 stems
- 1 Shallot
- 2 cloves Garlic
- ΒΌ cup Water
- 2 Tbsp Red Wine Vinegar
- Olive oil
Instructions
- 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.
