Moroccan Carrot and Kale Couscous Salad
Ingredients
Couscous Salad
- 1 Cup Carrots Grated
- 2 Cups Kale Finely Chopped
- 1/4 Fresh Mint Finely Chopped; can sub parsley or cilantro
- ½ Cup Walnuts Chopped
- ½ Cup Dried Figs Or other dried fruit, chopped
- ½ Cup Goat Cheese Such as Feta
- 1 Cup Dried Couscous Cooked according to package instructions and cooled
Dressing
- 3 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 1 Lemon Juiced
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Garlic Powder
Instructions
- Combine all the ingredients for the dressing and whisk together in a small bowl. Set aside.
- Combine the cooled couscous with the remainder of the salad ingredients and toss to mix well.
- Pour the dressing over and toss once more to combine. Serve immediately or refrigerate until ready to serve.