Author Notes
My Lebanese painter taught me how to make this. I made the crew breakfast and he prepared lunch each day. —carmen
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Ingredients
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1
large bag chopped kale
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1
medium sweet onion
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1 cup
couscus
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5
cloves garlic, chopped
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1
can either black eyed peas or black beans
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5
lemons
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salt & pepper to raste
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olive oil
Directions
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Rinse kale, remove thick rib and chop again
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dice onion
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bring 2 cups water with 1 tsp. olive oil added to boil. Add couscous, remove from heat, cover and let stand until water is absorbed. Fluff with fork.
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Saute onions and chopped garlic on low heat in deep pot with 1/8 cup olive oil until translucent
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add chopped kale and juice of 2 lemons. Cover and cook until softened, stirring frequently.
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add couscous and juice of two more lemons. Cover and cook for 5 minutes, stirring frequently.
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stir in beans and juice of last lemon. Heat through. Additional lemon, salt, and pepper to taste.
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