Ingredients
For the Couscous:
- 1 cup pearl couscous
- 1 ½ cups water
- ½ teaspoon kosher salt
For the Lemon Vinaigrette:
- ⅓ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 teaspoon sugar or honey
- Freshly ground black pepper, to taste
For the Salad:
- 1 bunch Tuscan kale, finely chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- ⅔ cup Castelvetrano olives, coarsely chopped
- 4 ounces feta cheese, crumbled
- ½ cup finely chopped fresh parsley
- ½ heaping cup pickled red onion, plus more if desired
- Freshly ground salt and pepper, to taste
Instructions
- Prepare the couscous: In a medium pot, bring 1 ½ cups water, ½ teaspoon kosher salt, and 1 cup pearl couscous to a boil. Stir once, reduce heat to low, cover, and simmer for 8 to 10 minutes until the water is absorbed. Transfer to a large sieve and rinse with cold water for about 1 minute to cool the couscous. Transfer to a large bowl.
- Make the lemon vinaigrette: In a small bowl or mason jar, combine ⅓ cup fresh lemon juice, ¼ cup extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 grated garlic clove, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes, 1 teaspoon sugar or honey, and freshly ground black pepper to taste. Whisk vigorously or shake with a lid until the dressing is well emulsified and combined.
- Assemble the salad: Add the finely chopped Tuscan kale and drained chickpeas to the bowl with the cooled couscous. Pour the lemon vinaigrette over the mixture and toss thoroughly with tongs for about 1 minute to evenly coat all ingredients.
- Add remaining salad ingredients: Stir in the coarsely chopped Castelvetrano olives, crumbled feta cheese, finely chopped fresh parsley, and pickled red onion. Toss again with tongs until everything is well combined. Season with freshly ground salt and pepper according to taste.
- Serve or store: Serve the salad immediately or refrigerate for up to 3 days. This salad pairs beautifully with tortilla chips, pita chips, or pita crackers for scooping, and works well as a side with grilled steak, chicken, shrimp, or salmon. Enjoy your fresh and flavorful meal!
Notes
- The pickled red onions add a delightful tang; add more if you enjoy their flavor.
- Rinsing the couscous after cooking stops its cooking process and cools it for better texture.
- This salad can be refrigerated for up to 3 days, making it ideal for meal prep.
- Feel free to swap Castelvetrano olives with other green olives if unavailable.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
- Adjust the red pepper flakes to control the heat level in the vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
