Kale, Artichoke and Roasted Red Pepper Couscous Salad

The most perfect lunch or quick dinner for your busy day!  A great vegetarian option that is high on flavor and low on prep time.  Want to add a bit more protein?  Chicken or shrimp would be a great addition!

Serves 4-6

Ingredients:

2 Tbsp unsalted butter

3 cloves garlic, minced

1 shallot or 1/3 yellow onion, minced

2 1/2 cups Israeli or Pearl couscous

1 1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp dried dill

1 tsp dried chives

6 cups broth

Juice of 1 lemon

2 cups kale, stems removed and roughly chopped

1 jar roasted red peppers, drained and roughly chopped

15 oz can artichoke hearts, drained and chopped

1/2 cup Parmesan cheese, grated

To serve:

Olive oil

Parmesan cheese, grated

Directions:

Heat butter in a medium sauce pan or stock pot over medium heat.  Once nearly melted, add shallots and garlic.  Sauté 4-5 minutes.  Add couscous and toast couscous for 3-4 minutes, mixing frequently.

Add salt, pepper, dill and chives and mix.  Add broth and raise to high heat to bring to a boil.  Once boiling, turn heat down to low and cover.  Cook 10-11 minutes or until broth is mostly absorbed.

While couscous is cooking, prep veggies.  Drizzle kale with 1-2 teaspoons olive oil and juice of 1/2 lemon.  Massage kale to start to break down.  Set aside.  Ensure roasted peppers and artichokes are chopped.

When couscous is done cooking, mix in kale, roasted red peppers, artichoke hearts, juice of remaining 1/2 lemon and Parmesan cheese.  Gently mix.

Plate and serve.  Garnish with drizzle of olive oil and extra Parmesan.

If desired, serve with protein of choice.