This salad provides a simple light lunch or a solid appetizer.

Ingredients

1 cup of water
1/4t of coarse sea salt
1/2 cup of whole wheat couscous
1 cup of packed baby kale greens
1/4 cup of boiling water
1/4 cup of dried apricots
Sea salt and black pepper to taste

For the dressing

2T of packed sun-dried tomatoes
2T of olive oil
2t of lemon juice
1t of dried thyme, rubbed
1t of dried mint, rubbed
1t of ground cumin
1/2t of ground coriander
1T of garlic, minced
1t of ginger, minced

Directions

Add the apricots and sun-dried tomatoes to a small bowl.
Add 1/4 cup of bowling water to rehydrate.
Let stand for 10 minutes.
In a pan with a lid, bring the water to a boil with the sea salt and add the couscous.
Cook as directed (couscous will often cook without heat if it’s left to stand, but it varies).
Add the soaking liquid from the apricots to the couscous and stir to combine.
Add the remaining ingredients to the sun-dried tomatoes and apricots.
Toss to combine.
Add the baby kale greens.
Toss to combine.
When the couscous is finished, plate and add the kale, apricots and sun-dried tomatoes if you’ll eat immediately or toss to combine to pack up.

If you pack it up with hot couscous, the kale will wilt a bit. If you don’t like wilted kale, toss the couscous in a little olive oil and chill before adding the other ingredients. Additional greens, raisins, figs, walnuts, pepita seeds and other add-ins will give it more flavour, texture and nutrition.