- 1 cup water
- 2 tablespoons butter
- 1 cup whole wheat couscous
- 2 tablespoons extra-virgin olive oil
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup chopped kale
- 4 cloves garlic, chopped
- 1/4 cup whole salted almonds, halved
- 1/4 cup grated Parmesan cheese
- salt and freshly ground black pepper to taste
- Bring water and butter to a boil in a saucepan; remove from heat. Add couscous and stir well. Cover saucepan and let couscous sit until water is absorbed, about 5 minutes. Fluff couscous with a fork.
- Heat olive oil in a skillet over medium heat; cook and stir cannellini beans, kale, and garlic in the hot oil until kale is wilted, 5 to 10 minutes. Mix kale mixture into couscous; fold in almonds.
- Spoon couscous mixture into 4 serving bowls; top with Parmesan cheese. Season with salt and black pepper.
04/13/2018
recipepes.com
Kate's Kale Couscous, recipe
PT15M
PT1H
5
455 calories
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