Israeli CousCous & Kale Salad

Summertime for me means lots of salads to go with whatever is being grilled on the BBQ.  This salad has loads of all the stuff that is good for you, and tastes delicious too!

Vinaigrette:
1/3 c Red Wine Vinegar
1 Tbsp Dijon Mustard
1 Tbsp Honey
1 Tbsp Lemon Juice
1 Small Shallot - Chopped
1 Clove Garlic - Chopped
1/3 c Fresh Chopped Basil
1/4 c Fresh Chopped Flat Leaf Parsley
1/2 tsp Kosher Salt
1/4 tsp Fresh Ground Pepper
2/3 c Extra Virgin Olive Oil

CousCous:
1/3 c Israeli CousCous
1 Tbsp Olive Oil
1 Tbsp Finely Diced Shallot
1 Clove Garlic - Crushed
1/4 tsp Kosher Salt
2/3 c Chicken or Vegetable Stock

Salad:
2 c Chopped Kale
1 Yellow Bell Pepper - Chopped
2 Stalks Celery - Chopped
1 c Diced Tomatoes
1 Avocado - Diced
1/4 c Goat Cheese Crumbles - Optional
Kosher Salt

​Make the Vinaigrette:​
In a blender, combine all the ingredients for the vinaigrette except for the olive oil.  While the blender is running, slowly add the olive oil.  Once all the items are combined turn off the blender and set aside.

Make the CousCous:
In a small saucepan warm the olive oil over medium heat. Add the shallot and garlic and let cook for 2 - 3 minutes. Add the couscous, salt and stock. Stir to combine. Bring the mixture to a boil and reduce to a low simmer. Cook the couscous for approximately 12 minutes, or until the liquid has been absorbed by the couscous and has become soft. Once cooked, transfer the couscous to a plate, spread in a thin layer to cool.

Assembly the Salad:
In a large bowl combine the kale, bell pepper, celery, tomatoes, avocado and goat cheese. Season the veggies with a good sprinkle of kosher salt. Add the cooled couscous to the veggies and toss to combine. Drizzle in the vinaigrette, stopping to toss part of the way through. Refrigerate the salad for at least 2 hours before serving. When serving, let the salad sit out at room temperature for about 20 minutes and give it another toss.

Serves 6 - 8 people