Author Notes
Late summer in Southern California still serves up relentless heat. So I'm always trying to create healthy dinners that don't require heating up the kitchen. Kale is a nutritional power house that is at the center of this healthy dinner salad. Mushrooms add a meaty component and the pretty pearl couscous adds color and texture. The Lacinto Kale is softer and more "lettuce like" but holds up well as a leftover for lunch the next day. I like to cut it fine so it soaks up the slightly sweet marinade. A slice of whole grain bread and a glass of wine make this a satisfying late summer dinner on the patio. —Barbara McGraw
Ingredients
-
12 ounces
Pearl Couscous
-
2 bunches
Lacinto Kale
-
3 ounces
oyster mushrooms
-
6 ounces
baby portobellos
-
1
medium sweet onion
-
5 tablespoons
olive oil
-
4 tablespoons
rice wine vinegar
-
1 tablespoon
honey
-
5 ounces
slivered toasted almonds
-
salt and pepper
Directions
-
Cook Pearl Couscous according to package instructions and set aside.
-
Chop onions and saute in a little olive oil until soft.
-
Meanwhile, cut tough ribs out of Lacinto Kale leaves by folding the leaf in half and running knife along side of rib to remove it. Roll up leaves two at a time and cut to get a fine shred.
-
Place the shredded Lacinto Kale in a large salad bowl with the oil, rice wine vinegar, honey, salt and pepper and let it marinate while preparing other ingredients.
-
Slice the mushrooms and add them to the sauteed onion. Add the sugar snap peas and toss for just a few minutes on medium heat.
-
Add the cooked couscous to the cooked veggies and combine.
-
Add the warm couscous and veggies to the salad bowl and toss with the kale.
-
Assemble onto four plates and top with the slivered toasted almonds
See what other Food52ers are saying.