Kale Couscous Pomegranate Salad

Method

1. 1

   Cook the couscous according to the package directions. Remove when done and run under cold water in a strainer and set aside.

2. 2

   In a large mixing bowl or salad bowl combine the olive oil, kale and a dash of salt and pepper. Using your hands massage the kale for 3- 4 minutes {or until the kale is reduced down to about half the size it was}.

3. 3

   Add the pomegranate arils, fresh mint and parsley, lemon juice, silvered almonds and salt and pepper to taste and toss the salad to combine.

4. 4

   Add the couscous into the salad and toss again to combine.

5. 5

   You can serve this warm as a side dish or refrigerate it for a few hours and serve it cold.