Cous Cous Salad with Peas, Kale, Artichoke Hearts, and Chickpeas | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Recipes
Friday, 20 February 2015 16:39

Cous Cous Salad with Peas, Kale, Artichoke Hearts, and Chickpeas

TOOL and EQUIPMENT

Measuring Cups and Spoons

Knife

Cutting Board

Mixing Bowl

Large Spoon

Stovetop and Saucepan (for cous cous)

YIELD: 3-4 servings

INGREDIENTS

2 cups whole wheat Israeli Cous Cous, cooked

1/2 medium onion, chopped
2 cloves garlic, minced 
2 cups of kale, finely chopped
1 cup frozen peas
1 can chick peas, drained and rinsed 
1 can artichoke hearts, drained, rinsed, chopped 
2 Tbsp olive oil
Salt and pepper to taste 
 DIRECTIONS
In a large saucepan, sauté onions & garlic in 1 Tbsp olive oil until onions are translucent. 
Add the kale and sauté for 3 mins. 
Add peas and sauté for 3 mins. 
Add chick peas and artichoke hearts and sauté for another 3 mins. 
Gently mix in cooked Cous Cous and combine completely. 
Drizzle in 1 Tbsp of olive oil and stir. 
Season with salt and pepper. 
Serve hot or cold and enjoy! 

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* This course also qualifies for 3 CHES/MCHES CEU credits.

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