Israeli Couscous Salad
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Fit Foodie Finds · by Linley Hanson★ 5.0 (2)

Israeli Couscous Salad

NUTRITION · PER SERVING70M COOK
CAL 24%·PRO 30%
CARBS 56G46% OF CAL
9G FIBER39G OTHER8G TOTAL SUGAR
FAT 25G46% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Warm Israeli couscous tossed with roasted vegetables and kale pesto, topped with chickpeas and feta. A hearty, vegetarian main with vibrant flavors.

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Nutrition & ingredients

Ingredients

serves 8
  • ⅓ cup olive oil (separated)
  • 4 cloves garlic (peeled)
  • 4 cups chopped kale (deboned and packed)
  • ½ cup grated parmesan cheese (medium grate)
  • 3 tablespoons fresh lemon juice
  • ½ cup walnuts
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1.5 cups uncooked Israeli couscous
  • 2 cups water
  • 3.5 tablespoons kale pesto
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 4 cups butternut squash (chopped into ¾-inch chunks)
  • Half the spice mix (~1.5 tablespoons)
  • 15 oz. garbanzo beans (drained and rinsed)
  • 1 teaspoon maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 small head cauliflower (~4 cups)
  • ½ large red onion (minced (~½ cup))
  • 1 cup chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • ½ cup feta
PREP
30M
SODIUM
1074MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.