• 1 cup of cooked pearl couscous
  • 1 cup of fresh chopped kale
  • 1 granny smith green apple chopped
  • ½ cup of chopped pecans
  • 3 tbsp. chopped green onions
  • ½ cup of dried apricots chopped
  • 4 tbsp. of extra virgin olive oil
  • 2 tbsp. of balsamic vinegar
  • 2 tbsp. of balsamic vinegar
  • 1 tbsp. of fresh orange juice
  • 1 tsp. of minced garlic
  • 1 tsp. of dried tarragon
  • 1 tsp. of dried thyme
  • Dash of salt
  • Dash of pepper
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  1. In a small bowl whisk together: olive oil, balsamic vinegar, orange juice, garlic, tarragon, thyme, salt and pepper. Set aside.
  2. Cook couscous according to package. When cooked drain and set aside.
  3. In a large bowl combine: kale, apple, green onions, andapricots.
  4. Stir in olive oil dressing into kale mixture.
  5. Mix in pecans to salad.

Serves 4

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