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overhead view of a wooden serving bowl with a Middle Eastern kale couscous salad with cherry tomatoes and cucumbers.

Middle Eastern Kale Couscous Salad

This refreshing kale couscous salad is chock full of roasted veggies, chickpeas and Middle Eastern Flavors. The creamy tahini and bell pepper dressing really makes the flavors pop! This one is filling, super balanced, and great for meal prep. This one is equally delicious warm or cold. Plus, it's oil free, too!
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Total Time 45 minutes
Course Salad, Side Dish
Cuisine Middle Eastern
Servings 6 servings
Calories 479 kcal

Ingredients
  

For Roasted Veggies:

  • 1 head cauliflower in florets
  • 1 eggplant cut in cubes
  • 15 oz can of chickpeas
  • 1 tbsp dark miso
  • 3 tbsp water
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cumin

For Salad:

  • 2 cups kale stems removed, then chopped
  • 1 cup cherry tomatoes halved
  • 2 Persian cucumbers sliced
  • 2 green onions chopped, green and white parts
  • 2 cups Israeli couscous cooked
  • 2 roasted bell peppers red, yellow, or orange, seeded and chopped
  • ½ lemon

For Dressing:

  • 4 tbsp tahini
  • 4 tbsp water
  • 1 tbsp pure maple syrup
  • 1 lemon juiced
  • 4 tbsp fresh parsley leaves
  • 1 garlic clove
  • 2 roasted bell peppers red, yellow, or orange

Instructions
 

  • Preheat the oven to 400 degrees.
  • Mix marinade for veggies by combining miso, smoked paprika, cumin, water and garlic powder until it becomes a thin paste.
  • Place cauliflower, eggplant and chickpeas on a sheet pan.
  • Pour marinade over them and toss well with your hands until well coated then spread out in a single layer.
  • Bake for 40 minutes.
  • On another sheet pan place 4 bell peppers.
  • Bake for 40 minutes.
  • Make dressing in a high speed blender by combining tahini, water, maple syrup, lemon, parsley, garlic and 2 roasted peppers.
  • Blend until smooth.
  • Make salad by adding kale to a bowl and massaging with half a lemon to soften the leaves.
  • Add roasted cauliflower, chickpeas, eggplant, cous cous, the other two roasted peppers chopped, cucumber, tomato and green onion.
  • Pour dressing over the salad and toss well.
  • Enjoy within 3 days.

Nutrition

Calories: 479kcalCarbohydrates: 85gProtein: 20gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 500mgPotassium: 1067mgFiber: 15gSugar: 12gVitamin A: 1864IUVitamin C: 92mgCalcium: 151mgIron: 5mg
Keyword israeli couscous salad with kale, kale couscous salad
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