Pearled Couscous Salad with Wilted Kale, Garlic and Crushed Red Pepper

The next time you're deciding between rice and pasta - do neither and make this amazing dish! The salad is easy, colorful and brimming with flavor from garlic, oregano, basil, and a red wine vinaigrette. You can serve it as vegetarian main dish, or side dish for grilled and roasted meats, fish and poultry. To ramp up protein for a vegetarian meal, top the salad with toasted almonds or walnuts.

I prefer pearl couscous to regular couscous because the larger "pearls" (actually balls of toasted semolina) create a more rewarding bite. I used tri-color for this recipe simply because I thought it was pretty; you can use regular pearl couscous if you want.

Want to prep in advance? This salad can be prepped ahead and refrigerated for up to 2 days.

Pearled Couscous Salad with Wilted Kale, Garlic and Crushed Red Pepper

3 tablespoons olive oil, divided
1 cup tri-color pearled couscous, also called pearl couscous, Israeli couscous and maftoul
3-4 cloves garlic, minced
2 cups vegetable broth, chicken broth or water
1/2 teaspoon oregano
4 cups thinly sliced kale
2 tablespoons chopped fresh basil
2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
Salt and ground black pepper
Crushed red pepper flakes, optional

Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the couscous and garlic and cook until the couscous smells nutty and toasted, about 2 minutes. Add the broth and oregano and bring to a boil. Reduce the heat to low, cover and cook for 15 minutes, until the couscous is tender. Fold in the kale and stir until wilted.
Transfer the couscous mixture to a large bowl.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, vinegar, and mustard. Add the mixture to the couscous and toss to coat. Fold in the basil. Season to taste with salt and pepper.
Serve warm, room temperature or chilled with crushed red pepper flakes over top if desired.

Serves 4