Kale Couscous Salad is loaded with flavor! Tossed with lemon vinaigrette, it has kale, couscous, black beans, mango, avocado, red pepper, and sunflower seeds.
Kale Couscous Salad
This is one of my all-time favorite salad recipes. It has so much flavor and texture, and is wonderfully light and refreshing. It’s also surprisingly filling, thanks to the protein in the black beans, healthy fats in the avocado and sunflower seeds, and nutrients in all the other ingredients.
I never used to love kale, but after learning how to prepare it in a flavorful way, I can’t get enough of it now. We’ll talk more about that in a minute.
How To Make Kale Couscous Salad
- Prep the kale: Start by preparing the kale (details below).
- Make the dressing: Add all dressing ingredients to a jar, shake to combine, and stir in the honey if it sticks to the bottom.
- Cook the couscous: Boil water, stir in small couscous, remove from heat, and let sit a couple minutes. Fluff with a fork.
- Prep remaining ingredients: Dice red pepper, chop mango, rinse black beans, and slice avocado.
How to Boost Kale’s Flavor
So what is their secret to delicious kale? Massaging it. I know, it sounds weird and takes a little extra effort but it is well worth it for this Kale Couscous Salad.
- Start by removing the thick stems and then very thinly slice (ribbon) the kale. The smaller the shreds of kale, the better!
- Once it’s all chopped, toss it in a colander (or even better, use the base of a salad spinner!) and give it a quick rinse.
- Next, sprinkle some fine sea salt on top and, using your hands, rub and massage the salt into the kale.
- Massage the kale for about a minute and then give it another quick rinse.
- Allow the kale to dry completely before adding it to the salad (a salad spinner speeds that process up quite a bit).
Quick Tip
That big, thick stem on kale is really tough. It’s not hard to remove it, though. You can cut with a paring knife, or shuck the kale! With one hand, hold a leaf at the bottom by the thickest part of the stem. With the other hand, gently pinch the leaf with your index finger and thumb and pull it up and off along the stem. Easy peasy!
Kale Couscous Salad tips
- Truly, ripe mango and avocado are game changers for this salad; it’s far more flavorful and creamy when both ingredients are fully ripe.
- I highly recommend honey mangoes for this salad (also known as Ataulfo mangoes). They’re sweeter and creamier than regular mangoes and don’t have the typical fibers throughout.
- Adjust to preference: We like this salad loaded with toppings (not just a bunch of kale). If you’d prefer more kale or less of a certain ingredient, this salad is very forgiving. You may also want less of the dressing (we like lots!), so add slowly and to your preference.
- Add cheese: If you love cheese in your salads, I’d recommend goat cheese or feta cheese in Kale Couscous Salad.
- Use salted roasted sunflower seeds: If salted, the seeds add a hit of salt which makes the perfect finishing touch to this salad.
Storage
Kale Couscous Salad stores well in the fridge for a couple of days, but it is truthfully best the same day it’s made.
While most salads need to be eaten soon after being dressed, this one sits well with its dressing for up to a day– the kale is heartier than most leafy greens.
More Flavorful Salads:
Kale Couscous Salad
Equipment
Ingredients
- 5 cups kale loosely measured; about 8 ounces
- 1/3 cup couscous plus 1/2 cup water
- 1 teaspoon olive oil
- 1 cup diced ripe mango I recommend Honey mangoes!
- 1 cup diced red pepper
- 1 (15-ounce) can black beans
- 1 small avocado diced, optional
- 1/4 cup roasted and salted sunflower seeds
- 3 tablespoons olive oil
- 1/4 cup lemon juice freshly squeezed is best
- 1-1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon-style mustard
- Salt and pepper
Instructions
- Remove the thick stems of the kale and very thinly slice (ribbon) it. The smaller the shreds, the better! Once it’s all chopped, put it in a colander (or the base of a salad spinner) and give it a quick rinse. Sprinkle some salt on top (about 1/2–1 teaspoon) and use your hands to rub and massage the salt into the kale. Massage the kale for about a minute, then give it another quick rinse. Allow the kale to dry completely before using in the salad or spin in the salad spinner to quickly dry.
- Meanwhile, prepare the couscous according to package directions, using water and olive oil. Add water and oil to your smallest pot, bring to a boil, remove, stir in the couscous, cover with the lid, let steam a few minutes, remove lid, and fluff couscous with a fork.
- Remove the peel and pit of a mango and chop the fruit. Remove the stems and seeds of a red pepper and chop it. Drain and rinse the black beans. Remove the skin and pit of an avocado and thinly slice or chop if using.
- In a jar with a lid, combine all the dressing ingredients and shake until combined. Season to taste with salt and pepper; I add 1/4 teaspoon of each. (You may need to stir the honey into the dressing and shake it again.)
- Toss completely dried kale with couscous in a large bowl. Add the mango, red pepper, black beans, avocado, and sunflower seeds. Drizzle dressing (as much as desired) on salad and toss. Add any additional dressing as desired and serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome salad! I’m a newbie to kale and have been looking for a delicious recipe, since kale is so good for you. I used the tri-color pearl couscous (also known as Israeli couscous), which worked well. The lemon dressing is yummy! And, yes, the massaging of the kale is definitely the way to go. 🙂
Awesome!! 🙂 So glad to hear you enjoyed this salad Lisa! 🙂 Thank you!
Made it today, didn’t have black beans but added some broccoli slaw. Tasted awesome. Left the kale with a little bit of the dressing and 1 tbsp olive oil (added by mistake) for a couple of hours. Thank you for the recipe.
Found your recipe via Pinterest while searching for a clean couscous recipe. The idea of massaging kale is a new one to me, but I’ll definitely give it a try, can’t hurt. I have all the ingredients on hand so I’m whipping this up for a side with dinner tonight. Happy to have found you.
Barbara @ http://www.allmylivesnow.com
Yum! I adore kale with lemon and what a fab idea to mix the couscous into this salad. This will soon be a fabulous lunch for me!! pinned!
Kale and lemon is one of my favorite combos too! Thanks Kristen 🙂
I actually do love the taste of kale, and love this salad! Plus, I have a total weakness for couscous. 🙂
I am actually a big fan of kale and love the sound of this salad! The couscous is such a great addition and makes this a light and healthy meal 🙂
I think kale is an acquired taste. Dressing it up is the best way to go, and this recipe sure is dressed up. Love! Pinned.
I remember the first time I heard about massaging kale – I thought it sounded so weird! But you’re right – it really works! This salad looks so healthy and delicious. What a perfect light dinner!
We haven’t been able to eat anything but junk food this weekend at my family reunion so I’m craving some kale right now! This looks awesome!
Love the couscous & kale combo!