Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh. Source:, March 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Combine kale, couscous, chickpeas and dressing in a medium bowl. Serve immediately or refrigerate in a sealable container for up to 4 days.



To make ahead: Cover and refrigerate for up to 4 days.

Nutrition Facts

481 calories; total fat 16.7g 26% DV; saturated fat 2g; sodium 283mg 11% DV; potassium 491mg 14% DV; carbohydrates 67.6g 22% DV; fiber 13.4g 54% DV; sugar 4g; protein 17.3g 35% DV; exchange other carbs 5; vitamin a iu 1939IU; vitamin c 21mg; folate 160mcg; calcium 113mg; iron 4mg; magnesium 67mg; thiaminmg; added sugar 3g.