Baby Kale and Warm Couscous Salad

This recipe for warm couscous salad was a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Christina Coopman.

Christina says, “This warm couscous salad recipe is easily doubled to make dinner for 4, or make a big batch and serve as a side salad at a potluck. For meat eaters, substitute tofu with leftover chicken for a quick meal.”

Special Diet Notes & Options: Baby Kale and Warm Couscous Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, and vegetarian.

For soy-free couscous salad, use Christina’s chicken alternative for the tofu (not a vegan / vegetarian option).

Baby Kale and Warm Couscous Salad

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Christina Coopman

Serves: 2 meal size salads

Ingredients

• ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
• ⅓ cup couscous
• 1 teaspoon vegetable bouillon powder
• ½ teaspoon cumin
• 4 cups loosely packed baby kale
• 1 large orange (roughly 1 cup cubed)
• ½ cup pecan pieces
• ½ cup dried cranberries
• ¼ lemon
• 2 tablespoons olive oil
• 2 green onions
• ⅓ cup crumbled firm tofu
• Pepper to taste

Instructions

1. Bring coconut milk, cumin and vegetable bouillon powder to a boil in a pot. Add couscous and dried cranberries, cover and remove from heat. Let stand 5 minutes.
2. While couscous is cooking, remove peel form orange and cube. Place into a bowl with pecans and baby kale.
3. Crumble tofu in separate bowl, add salt and pepper and squeeze the juice of ¼ lemon into it. Mix and set aside.
4. Slice green onions for garnish.
5. Toss couscous and olive oil with the kale mixture.
6. Serve onto 2 plates and top with crumbled tofu and green onions. Eat immediately and enjoy.

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