By Jeannette Ordas of Everybody likes Sandwiches
I remember hearing Nigella Lawson talk about temple food as being the kind of food you eat after you've spent too much time indulging with rich foods and late nights. And I tend to think that this kale and couscous salad would fit nicely as an example of temple eating. Want to feel restored? This is your lunch.
And do I have to mention that it's delicious to boot? Tangy from the lemon and garlic and the cranberries provide a nice jolt of sweetness. The tahini is creamy and the whole wheat couscous adds bulk so you don't need to fill up on bread.
Kale & Couscous Salad
1 cup whole wheat couscous
1 bunch of kale
1 tablespoon olive oil
1 teaspoon white wine vinegar
1/3 cup dried cranberries
2 tablespoons finely minced onions
2 tablespoons tahini
1.5 tablespoons olive oil
1 tablespoon water
1 garlic clove, finely minced
juice of 1 small lemon
1/2 teaspoon sirracha (or your favorite hot sauce)
1/3 cup sliced almonds, lightly toasted
1. In a small pot, cook the couscous according to package directions.
2. While the couscous is cooking, wash kale throughly and pat dry. Remove the thick, bitter stems and slice kale into thin ribbons. Cut again crosswise once or twice so you don't have large lengths of kale. Pour oil and vinegar over top and massage this into the kale using your hands, until all the kale is well-coated and shiny. Add cranberries and onions into the kale and toss.
3. Prepare the dressing by stirring together the remaining ingredients (except the almonds) - you may need to add a bit more water if you feel the tahini is seizing up, this is normal tahini behaviour, so don't worry. Stir until the dressing is creamy and smooth.
4. Fluff couscous when ready and divide the couscous into 4 bowls. Top with the kale mixture and then pour over some of the dressing. Sprinkle with sliced almonds. Makes 4 servings.