Kale-Couscous Salad with Goat Cheese and Apricots

Kale-Couscous Salad with Goat Cheese and Apricots

Prep:15 min.
Cook:17 min.
Serves:4
Cost per serving:$3

• 1½ cups whole-wheat couscous
• 2 cups low-sodium chicken broth
• Salt and pepper
• ¼ cup sliced almonds
• ¼ cup extra-virgin olive oil
• 1 Tbsp. lemon juice
• 1 Tbsp. apricot preserves 
• 1½ tsp. Dijon mustard
• 1 clove garlic, minced
• 6 cups chopped kale leaves, stems removed
• 4 oz. crumbled soft goat cheese
• ½ cup dried apricots, chopped

1. Toast couscous in a dry pan over medium-high heat, stirring, until fragrant, 3 to 5 minutes. Add broth, ¼ cup water and ½ tsp. salt. Bring to a boil. Cover, remove from heat and let stand for 12 minutes.
2. Place almonds in a small, dry skillet over medium heat. Cook, stirring, until toasted, 5 minutes. Transfer to a bowl.
3. In a bowl, whisk oil, juice, preserves, mustard and garlic
4. Fluff couscous with a fork. Transfer to bowl with dressing. Add kale. Stir until all ingredients are moistened. Top with goat cheese, apricots and almonds. Season with salt and pepper and serve.

PER SERVING: 592 Cal., 24g Fat 

(6g Sat.), 13mg Chol., 12g Fiber, 

21g Pro., 76g Carb., 771mg Sod