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Categories:
couscous chicken broth salt almonds extra-virgin olive oil lemon juice apricot preserves mustard clove garlic chopped kale leaves goat cheese dried apricots
Viewed: 6 - Published at: 4 years agoIngredients
- 1 1/2 cups whole-wheat couscous
- 2 cups low-sodium chicken broth
- Salt and pepper
- 1/4 cup sliced almonds
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon apricot preserves
- 1 1/2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 6 cups chopped kale leaves, stems removed
- 4 ounces crumbled soft goat cheese
- 1/2 cup dried apricots, chopped
Method
- Toast couscous in a dry pan over medium-high heat, stirring, until fragrant, 3 to 5 minutes. Add broth, 1/4 cup water and 1/2 tsp. salt. Bring to a boil. Cover, remove from heat and let stand for 12 minutes.
- Place almonds in a small, dry skillet over medium heat. Cook, stirring, until toasted, 5 minutes. Transfer to a bowl.
- In a bowl, whisk oil, juice, preserves, mustard and garlic.
- Fluff couscous with a fork. Transfer to bowl with dressing. Add kale. Stir until all ingredients are moistened. Top with goat cheese, apricots and almonds. Season with salt and pepper and serve.
