Italian Kale, Salmon & Couscous Salad
with Balsamic Vinaigrette, Herby Panko & Parmesan
- Milk
- Wheat
- Fish
Think kale salad is so 2010s? Not if you make it like we do! First youāll massage the leaves with salt until tender, add juicy tomato and springy couscous, and top it all off with crunchy Italian-seasoned roasted chickpeas for savory crunch. The salad is tossed with a tangy balsamic vinaigrette, and sprinkled with buttery, herby toasted panko breadcrumbs and lots of Parmesan cheese. Weād go so far as to say that this plant-based dinner is so now!
Ingredients
1 unit
Chickpeas
4 ounce
Kale
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
Ā¼ cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
Ā¾ cup
Israeli Couscous
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas; pat very dry with paper towels.
Toss chickpeas on a baking sheet with a drizzle of oil, half the Italian Seasoning (youāll use more in the next step), salt, and pepper. Roast on top rack until chickpeas are golden and tender, 18-20 minutes. (Itās natural for chickpeas to pop a bit while roasting.)
Meanwhile, in a small pot, combine couscous, 1 cup water, 1 tsp Italian Seasoning (youāll use the rest in the next step), and a pinch of salt (use 2 cups water and 2 tsp Italian Seasoning for 4 servings); bring to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes.
Drain couscous if necessary; transfer to a plate to cool.
While couscous cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat. Add panko, remaining Italian Seasoning, salt, and pepper. Toast, stirring, until light golden, 2-3 minutes. Transfer to a plate (panko mixture will darken as it cools).
Remove and discard any large stems from kale; chop into bite-size pieces. Dice tomato.
Transfer kale to a large bowl; season with a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Donāt skip this stepāmassaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
In a small bowl, whisk together balsamic glaze, mustard, and 2 TBSP olive oil (4 TBSP for 4 servings) until smooth. Season with salt and pepper.
To bowl with kale, add tomato, cooled couscous, roasted chickpeas, and dressing. Toss until evenly coated; taste and season with salt and pepper.
Divide salad between bowls; top with herby panko and Parmesan. Serve.
