Recipe by ScoGold
"This heart-healthy, quick, and easy dish is something very easy to throw together for dinner. It's perfect for dinner and lunch the next day and is just as tasty hot or cold.
Kate originally came up with this recipe after coming back from the gym with no fresh ingredients on hand. Just by using what was in the pantry and freezer this amazing dish came together.
Although it is vegetarian friendly, many meat eaters will be satisfied with this high-protein meal."
Watch video tips and tricks
whole wheat couscous
extra-virgin olive oil
1 (15 ounce) can
cannellini beans, drained and rinsed
whole salted almonds, halved
grated Parmesan cheese
salt and freshly ground black pepper to taste
Delicious and easy. As others have said, it definitely needs lemon juice and LOTS of kale. I used fresh kale and next time will put in closer to 2 cups.
My husband and teenage son agree that this dish is a "keeper."
Wow, I'm sorry to leave this review. As the only one in the family willing to eat it, I give it 1 star. It is so dry, and not that flavorful. Since I'm eating the leftovers my family won't, I have added vinaigrette, which helps. But, although it's very healthy, I'd plan on a sauce, or skip it.
I too made this after coming home late from the gym. Was certainly quick, nutritious, and yummy. I was worried I didn't use enough couscous or water but it's definitely enough. My only recommendation to to use more (fresh) kale, it's a wonder food after all, and maybe less butter to lesson the calorie count. Will keep this one handy for quick dinners.
My husband and I loved this recipe. I followed the cook's note and used frozen kale, but I didn't add the almonds or cheese and it still tasted great. We ate the couscous with parathas. It was a really fast meal to put together.
I really liked this. I added a can of diced tomatoes, and I used Israeli Couscous and frozen chopped kale. I was lazy (and my dishwasher is broken), so I used only one pot. I sautéed onion and garlic in olive oil, browned the couscous, added water, and when couscous was ready, I threw in the other ingredients. My 14 yo was the only one who liked it, so I cant add it to my rotation, will save for lunches for me.
I loved this! I followed the recipe to a T, except I used plain almonds instead of salted ones. Very flavorful and healthy tasting. Thank you!
I give this high marks for creativity and ease of preparation. It was filling and healthy too . But the taste just didn't hit the high notes for me. I'm not sure what else it needs. (Someone mentioned lemon juice). My family thought it was just ok so I don't think I'll make again.
I really liked this dish. My four year old even loved it. I would however add more kale and maybe some lemon juice to the recipe next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Kate's Kale Couscous
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 432
** Calories from Fat: 173
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Hearty vegetarian soup with kale, potatoes, and beans.
See how to make a fast and easy side dish with spring veggies.
Transform a slightly bitter green into something truly delicious.