Friday, December 5, 2008

orange kale couscous

2 cups Lebanese couscous
2 Tbsp olive oil
1/2 large red onion, chopped
2 tsp ginger, minced
3 cloves garlic, minced
1 bunch dinosaur kale
1 one inch strip of orange rind, thinly sliced
Juice from 1/2 a large orange
1 Tbsp apple cider vinegar
salt and pepper to taste

Bring a large pot of salted water to a boil. Stir in the couscous and allow to cook until al dente, about 20 minutes, stirring occasionally. In a skillet over medium heat, cook the onion, ginger and garlic in the olive oil until the onions are translucent, about 5 minutes. Add the kale and rind, cook until the kale is wilted, another 5 minutes. Turn off the heat and add the orange juice and vinegar. Season and combine with the couscous. Can be served hot or cold.

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