Friday, July 29, 2016

Couscous with Purple Kale, Feta and Raisins

The flavors of this dish are so incredible together.  There are lots of different textures and it felt like something that I would have ordered at an authentic Mediterranean restaurant and note something that came together in less than 15 minutes from ingredients in my kitchen. 

You can substitute the kale with any type of greens that you like, It would be amazing with swiss chard, collard greens or a different type of kale. But you'll need to adjust the time the greens spend in the skillet according to how hearty they are. 


2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 1/4 cups israeli couscous
1 14 ounce can  vegetable broth
2/3 cup golden raisins
Salt and pepper
1 bunch kale, stems removed and leaves chopped
1 15 ounce can  chickpeas, rinsed
2 ounces crumbled feta cheese


In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.

 Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the kale, stirring occasionally, for 5 minutes.  cover and cook, turning, until the kale is wilted, 2 to 3 minutes; season with salt and pepper. 

Serve on the couscous and top with the feta.