• 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

One Comment

  1. I tried juicing kale once. Once. If you have a chacne to try kale juice some time don’t.But! That put me off kale for a long time. But recently an article in Bon Appetit singing its praises had me reconsider. The easiest way is sliced in 1/2 ribbons and stir-fried in a smoking hot wok with little slivers of garlic thrown in now and then, and sea salt. If they get a little scorched around the edge in a couple of places, good. Do them in small batches, until they’re bright green. A bit of sea salt and that’s it.I’ve been trying other things. Adding some Ethiopian Berbere was fantastic. Would be good with cottage cheese and niter kebbeh, too.Or, throw in some raisins and scallions, a pat of butter, and a tablespoon of olive oil, sea salt, and a teaspoon or two of sugar and stir. Kind of a rugged version of espinacas catalanas.If you don’t believe, me, well, too bad for you. Here’s one last testimonial. I planted four kale in my garden this morning, and my five-year-old shouted, Mmm! I love kale!

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