While housesitting for my friends a few weeks ago, I took advantage of their awesome vegetable garden to make a few dishes using fresh kale snipped right off the plant. I’m awfully jealous of anyone with a vegetable garden these days — I recently read Barbara Kingsolver’s book “Animal, Vegetable, Miracle” and I love the idea of growing and eating your own produce and eating “in season” instead of buying something subpar from the grocery store. In fact, when my parents were visiting, we bought four little herb plants so I could attempt to have at least that on hand — cilantro, flat-leaf parsley, rosemary and basil. The cilantro is thriving…we’ll see if I kill everything else. 🙂
So, there was no way I was letting this opportunity pass me by when I had a garden at my fingertips and an open invitation from my friends to pick and eat whatever I wanted. I found this great recipe for kale and couscous with green garlic dressing on the Naturally Ella blog, and it was a perfect fit for my list of ingredients. And while I love Israeli couscous, I switched it up for orzo in my version since I had some on hand in the pantry.
The flavors in this dish are really fresh and light, with tang from the feta, crunch from the kale and nice acidity from the dressing (I used scallions since I didn’t have green garlic). It’s vegetarian, but it doesn’t feel like it since the chickpeas add a nice meaty texture.
- If you don’t have apple cider vinegar on hand, any will do (white wine, red wine, sherry, etc.)
- Sub out the couscous for your small pasta/grain of choice — regular couscous, noodles, etc.
- Buy kale fresh from the farmers market or steal from your friend’s garden
Kale and Couscous (or Orzo) with Green Garlic Dressing
- 1 cup kale, de-stemmed and shredded
- ½ cup Israeli couscous, uncooked
- ½ cup chickpeas (drained, if using canned)
- ¼ cup feta
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ⅛ teaspoon salt
- 2 tablespoons green garlic (or ¼ cup green onions)
Place couscous in a pot and cover with water. Bring to a boil, reduce to a simmer, and let cook until couscous is tender, 5-8 minutes. Remove from heat and drain.
While couscous is cooking, whisk together oil, vinegar, honey, and minced garlic. (You can also whiz the green garlic in the food processor and then add the other dressing ingredients.)
Once couscous is done cooking, toss with kale. Let sit until kale is slightly wilted. Add in dressing, feta and chickpeas. Toss all together and serve. If you want it warm, heat 1 tablespoon of olive oil in a pan. Add in chickpeas, cooking for 1-2 minutes until heated through. Add in kale and cook until slightly wilted. Toss with couscous and dressing.