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breakfast couscous recipe

Couscous and Kale Breakfast Salad

An easy to make breakfast recipe that is a perfect light breakfast.
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 8 cups
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Method Notes

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

Method
 

  1. 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
  2. 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
  3. 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!