Kale, Artichoke and Roasted Red Pepper Couscous Salad

The most perfect lunch or quick dinner for your busy day!  A great vegetarian option that is high on flavor and low on prep time.  Want to add a bit more protein?  Chicken or shrimp would be a great addition!

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Kale, Artichoke and Roasted Red Pepper Couscous Salad

Course: Lunch, Salads
Keyword: Easy Lunch, Under 30 Minutes, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 2 Tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 shallot or 1/3 yellow onion minced
  • 2 1/2 cups Israeli or Pearl couscous
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried dill
  • 1 tsp dried chives
  • 6 cups broth
  • Juice of 1 lemon
  • 2 cups kale stems removed and roughly chopped
  • 1 jar roasted red peppers drained and roughly chopped
  • 15 oz can artichoke hearts drained and chopped
  • 1/2 cup Parmesan cheese grated
  • To serve:
  • Olive oil
  • Parmesan cheese grated


  • Heat butter in a medium sauce pan or stock pot over medium heat.  Once nearly melted, add shallots and garlic.  Sauté 4-5 minutes.  Add couscous and toast couscous for 3-4 minutes, mixing frequently.
  • Add salt, pepper, dill and chives and mix.  Add broth and raise to high heat to bring to a boil.  Once boiling, turn heat down to low and cover.  Cook 10-11 minutes or until broth is mostly absorbed.
  • While couscous is cooking, prep veggies.  Drizzle kale with 1-2 teaspoons olive oil and juice of 1/2 lemon.  Massage kale to start to break down.  Set aside.  Ensure roasted peppers and artichokes are chopped.
  • When couscous is done cooking, mix in kale, roasted red peppers, artichoke hearts, juice of remaining 1/2 lemon and Parmesan cheese.  Gently mix.
  • Plate and serve.  Garnish with drizzle of olive oil and extra Parmesan.
  • If desired, serve with protein of choice.


Serves 4-6
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