Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Thinly slice red cabbage avoiding the hard inner core; discard core. Julienne sun dried tomatoes. Zest lemon; cut in half and then juice. Remove parsley leaves from stem and discard stems; then rough chop. Crumble goat cheese.

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Step 2: COOK COUSCOUS

Heat 1 cup water in a medium pot over high heat. Bring to a boil, add couscous, turn off heat, cover and let sit for 15 min until couscous has absorbed all the water and doubles in size. Fluff with a fork.

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Step 3: TOAST NUTS

Place nuts in a small sauté pan over medium heat. Toast stirring constantly until nutty and browned on all sides. Remove from heat.

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Step 4: MAKE VINAIGRETTE

Combine lemon juice, Herbes de Provence, 2 Tbsp. oil, 2 tsp. lemon zest, sun dried tomatoes and a pinch of salt and pepper in a small mixing bowl. Mix util incorporated to create a vinaigrette.

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Step 5: TOSS SALAD

Place couscous, kale, parsley, red cabbage, pine nuts and vinaigrette in a medium mixing bowl. Drizzle with vinaigrette and toss until coated.

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Step 6: PLATE YOUR DISH

Divide salad between two plates. Top with plenty of goat cheese crumbles. Enjoy!