breakfast couscous recipe

Couscous and Kale Breakfast Salad

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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Total Time 35 minutes
Servings 8 cups
Calories 110kcal


  • 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


  • 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


Don’t have one of the fruits? Feel free to substitute in any in-season fruit of your choice!
easy couscous breakfast salad recipe

Share This Page

Table of Contents