Kale and Feta Couscous Salad with Tomatoes and Cranberries

A vibrant salad combines the fresh, peppery flavor of kale with tangy feta, sweet cranberries, and juicy tomatoes for a deliciously balanced dish. It's perfect as a light lunch or a colorful side to brighten up any meal.

Helpful Tips For Cooking

Rinse the couscous under cold water before cooking to keep it fluffy.
Massage the kale with a little olive oil and salt to soften it and reduce bitterness.
Use fresh, ripe tomatoes for the best sweetness and texture.

Ingredients 0/8

2 leaves kale 1 teaspoon olive oil, or as needed ½ pint cherry tomatoes, diced kosher salt to taste ½ cup cooked couscous ¼ cup roasted pumpkin seeds ¼ cup sunflower seeds ½ lemon, juiced

What Makes This Recipe Unique

This salad is a wonderful mix of fresh and bold flavors. The nutty couscous pairs perfectly with the salty feta, while sweet cranberries add a delightful pop. It’s a healthy, colorful dish that feels light but satisfying.

Directions

Strip the kale leaves from their tough stems and chopping them up finely. Toss the chopped kale with a little oil in a big bowl and rub it in with your hands for about half a minute until the leaves turn a deeper green and smell fresh. Next, add the cherry tomatoes and sprinkle a pinch of kosher salt over everything to bring out the flavors. Then, throw in the feta cheese, dried cranberries, cooked couscous, and both the pumpkin and sunflower seeds. Finish by squeezing fresh lemon juice over the salad and give it a good toss to mix everything together nicely.

137

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Perfect Side Pairings

Serve this salad chilled or at room temperature. It works great as a side dish for grilled meats or as a light lunch on its own. Add a squeeze of lemon or a drizzle of balsamic glaze for an extra zing.

Leftover Storage Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any dressing separate if possible to prevent the salad from becoming soggy. Before serving again, give it a gentle toss to refresh the flavors.

Frequently Asked Questions

Can I use baby kale instead of regular kale?

Yes, baby kale is more tender and can be used without massaging, but the flavor is similar.

How do I cook couscous for this salad?

Cook couscous according to package instructions, usually by soaking in hot water for 5 minutes, then fluffing with a fork.

Can I substitute the pumpkin and sunflower seeds?

Yes, you can use other nuts or seeds like almonds, walnuts, or chia seeds based on your preference.

Is there a way to make this salad vegan?

Omit the feta cheese or replace it with a vegan cheese alternative.

How long can I store the salad in the fridge?

It’s best eaten within 1-2 days for freshness, as the kale and tomatoes can wilt over time.

Can I prepare this salad ahead of time?

Yes, prepare all ingredients separately and toss together just before serving to keep textures fresh.

What type of lemon should I use for juicing?

Use fresh lemons for the best flavor; bottled lemon juice is less vibrant but can be used in a pinch.

Should I rinse the kale before chopping?

Yes, rinse thoroughly to remove any dirt, then dry before chopping and massaging.