THE RECIPE JOURNAL · Lunch
Couscous Salad Loaded with Kale, Tomatoes, Feta, and Cranberries
This vibrant salad is a delicious mix of fresh kale, juicy tomatoes, tangy feta, and sweet cranberries, all tossed with fluffy couscous. It’s a perfect light meal or a colorful side dish that’s easy to make and full of flavor.
FROM THE KITCHEN • Couscous Salad Loaded with Kale, Tomatoes, Feta, and Cranberries
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by stripping the kale leaves off their stems and give them a rough chop. Toss the chopped kale with a little oil in a big bowl, then massage it for about 30 seconds until the leaves turn a deep green and smell fragrant. Next, add the cherry tomatoes and sprinkle some kosher salt over everything to bring out their flavor. Crumble in the feta, then throw in the cranberries, couscous, pumpkin seeds, and sunflower seeds. Finally, squeeze fresh lemon juice over the salad and give it a good toss to combine all the ingredients. Taste and adjust the seasoning if you need to, then serve and enjoy!
Why you’ll love it
This salad is a vibrant mix of flavors and textures. The hearty kale pairs perfectly with sweet cranberries and tangy feta. It’s refreshing, nutritious, and easy to make any time of year.
How to serve
Serve this salad chilled or at room temperature. It makes a great side dish for grilled meats or a light lunch on its own. You can also top it with toasted nuts or seeds for extra crunch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keep any dressing separate if possible to prevent the salad from becoming soggy.
