Kale & Brussels Sprouts Salad with Trout
plus Israeli Couscous, Orange, Cranberries, Feta & Garlic Panko
- Milk
- Fish
- Wheat
Shredded Brussels sprouts and kale are tossed with Israeli couscous, juicy orange pieces, and a bright citrus dressing, then topped with pan-seared trout, crumbled feta, and dried cranberries. Golden garlic panko adds a satisfying crunch to finish this hearty salad that balances savory, sweet, and tangy notes in every bowl.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Rainbow Trout
(Contains: Fish)
4 ounce
Kale
8 ounce
Brussels Sprouts
1 teaspoon
Dried Thyme
5 teaspoon
Red Wine Vinegar
1 ounce
Dried Cranberries
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 clove
Garlic
1 unit
Orange
¾ cup
Pearl Couscous
(Contains: Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
While couscous cooks, wash and dry produce.
Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Peel orange, removing as much white pith as possible. Discard peel. Dice orange into ½-inch pieces.
Pat trout dry with paper towels; season all over with salt and pepper.
While couscous cooks, wash and dry produce.
Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Peel orange, removing as much white pith as possible. Discard peel. Dice orange into ½-inch pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes.
Stir in half the garlic and cook, stirring, until fragrant, 1 minute more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme.
Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.
Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme.
Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.
Divide salad between shallow bowls. Top with trout, feta, cranberries, and garlicky panko and serve.
Divide salad between shallow bowls. Top with feta, cranberries, and garlicky panko and serve.
