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Couscous Bowl

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 Servings
Calories 553kcal

Ingredients

  • 1/2 cup Chicken broth
  • 1/2 cup Couscous
  • 2 tbsp Extra-virgin olive oil
  • 2 cups Tuscan Kale chopped (also know as lacinato kale
  • 6 oz Deli turkey breast slices layered on top of one another and diced into bite sized chunks or purchase in a chunk and dice (substitute fresh roasted turkey from the deli menu tab)
  • 1/4 cup Red onion shaved
  • 1/4 cup Carrots shredded
  • 10 Grape tomatoes quartered
  • 2 tbsp Crumbled blue cheese
  • 1 tbsp Pine nuts
  • 2 slices Crusty bread toasted

Dressing

  • 1/4 tsp Dijon mustard
  • 1 tbsp Cherry juice
  • 2 tsp Honey use as needed if cherry juice is tart
  • 1/4 tsp Poppy seeds
  • 3 tsp Extra-virgin olive oil
US Customary - Metric

Instructions

  • Bring the broth to a boil. Cook the couscous in the broth according to the instructions on the package. Once cooked, stir in half the oil and season with salt and pepper to taste. Stir in the kale, the remaining oil, and season to taste.
  • For the dressing: whisk together all of the ingredients in a bowl until fully combined. Add honey as needed for a slight sweetness.
  • Mix the turkey, onion, carrots, and tomato with the couscous. Sprinkle with blue cheese and pine nuts.
  • Dress the salad and serve with bread.

Nutrition

Calories: 553kcal | Carbohydrates: 52g | Protein: 24g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1139mg | Potassium: 994mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5536IU | Vitamin C: 43mg | Calcium: 116mg | Iron: 2mg