Most people would not consider a salad to be breakfast, but this quick-to-prepare breakfast salad makes for a delicious and light summer breakfast. I’m a fan of breakfasts like this that can be made ahead for mornings when I’m in a rush or for when I’m not in the mood to cook anything.
Couscous and Kale Breakfast Salad
An easy to make breakfast recipe that is a perfect light breakfast.
Servings 8 cups
Calories 110kcal
Ingredients
- ½ cup dry couscous
- 2 cups chicken broth
- 2 cups kale thinly sliced
- 1 large peach cut into ½-inch wedges
- 1 cup seedless grapes halved
- ½ cup dried apricots chopped
- 2 tablespoons pumpkin seeds
- 2 tablespoons apple cider vinegar
- Sea salt and freshly ground black pepper to taste
Instructions
- In a small saucepan, bring 2 cups chicken broth broth to a boil. Stir in the couscous, then remove the pan from heat. Cover it and let it sit for at least 15 minutes. Drain any excess liquid, then fluff the couscous with a fork. Transfer it to a large bowl to cool.½ cup dry couscous, 2 cups chicken broth
- Meanwhile, place the 2 cups kale in a steamer basket inside a large saucepan. Add water to the saucepan, ensuring it does not touch the basket. Bring the water to a boil, then reduce the heat. Steam the kale, covered, for 5 minutes or until it wilts. Add the steamed kale to the couscous and let it cool for 5 minutes.2 cups kale
- Add the next five ingredients to the couscous and kale mixture; toss to combine. Season with salt and pepper. Serve at room temperature or chilled.1 large peach, 1 cup seedless grapes, ½ cup dried apricots, 2 tablespoons pumpkin seeds, 2 tablespoons apple cider vinegar
Notes
Don’t have one of the fruits? Feel free to substitute in any in-season fruit of your choice!
