Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups Israeli couscous
  • 4 cups Laminato kale ((remove stem))
  • 1/2 cup diced tomatoes
  • 1/3 cup red onion (thinly sliced)
  • nuts ( I opted for roasted (unsalted cashews))
  • 1 cup water
  • 2 tablespoons olive oil
  • dash of lemon pepper (ground)
  • dash of garlic salt
  • 1 teaspoon red wine vinegar or 1 tablespoon fresh lemon juice
  • fresh pomegranate seeds
  • freshly ground pepper and salt to taste

Instruction

  • Cook couscous in a medium pot according to package instructions. Drain and set aside.
  • Meanwhile, in a medium pan or Dutch oven, heat olive oil over medium high.
  • Add red onion, season with lemon pepper, garlic salt, cook and stir frequently then add kale and diced onion. Cook for about 2 minutes.
  • Add couscous into the pan then add red wine vinegar or lemon juice. Season with salt/pepper according to your taste
  • Sprinkle with nuts and fresh pomegranate seeds
  • You may serve the salad warm or cold.