• 4servings
  • 20minutes
  • 286calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked Large Pearl whole wheat Couscous

  2. 2 cups low sodium vegetable broth

  3. 2 Tbsp. olive oil

  4. 1 tsp. ground coriander

  5. 1 tsp. cardamom

  6. 1 tsp. ground turmeric

  7. 3 cloves garlic , thin sliced

  8. 1 medium sized bunch of kale, stems removed and leaves coarsely chopped

  9. 1/4 tsp. ground nutmeg

  10. 1 large lemon , juiced

  11. Salt and freshly ground pepper to taste

  12. Chopped Kalamata olives for garnish (about 8 to 10 olives, pitted and chopped)

  13. Optional: 1/4 cup grated Parmesan cheese, or Pecorino Romano

Instructions Jump to Ingredients ↑

  1. In a medium to large pot, bring to boil the vegetable broth. Sprinkle turmeric, cardamom and coriander over the boiling broth and stir in couscous.

  2. Reduce heat to medium and simmer per couscous package directions (about 8 to 10 minutes), stirring occasionally, until couscous is cooked through and broth is mostly absorbed. Place in mixing bowl and set aside.

  3. In large skillet over medium heat, heat olive oil. Add the sliced garlic and saute for a minute or two until it begins to soften. Stir kale into garlic, cover and cook for about 10 minutes more. Kale will reduce considerably.

  4. Stir kale mixture into couscous along with lemon juice, nutmeg and cheese if using. Season with salt and pepper. Garnish with chopped olives. Serve warm or at room temperature.


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