By Martha Rose Shulman
- Total Time
- About 45 minutes
- Rating
- 4(295)
- Notes
- Read community notes
The topping for this couscous isn’t too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.
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Ingredients
Yield:Serves 4
- 1⅓cups couscous, preferably whole wheat
- 1 to 2tablespoons extra virgin olive oil
- 2garlic cloves, minced
- Pinch of red pepper flakes
- 1can (28-ounce) tomatoes, with juice, pulsed a few times in a food processor or mini processor
- Pinch of sugar
- Salt to taste
- 1can chickpeas, drained and rinsed
- 1bunch (about ¾ pound) black kale, stemmed and washed thoroughly
- ¼ to ½cup chopped cilantro (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
442 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 77 grams carbohydrates; 21 grams dietary fiber; 10 grams sugars; 17 grams protein; 1056 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
Step
2
Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
Step
3
By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
Step
4
Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.
- Advance preparation: The reconstituted couscous will keep for about 3 days in the refrigerator. Reheat in the microwave or in a lightly oiled pan on top of the stove.
Ratings
4
out of 5
295
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Cooking Notes
Becausekale
I think the recipe as written is probably a bit boring. Topped with a lot of fresh herbs, crumbled feta, and olives - really brings it all together. As others note, I think it's fine to chop and add the kale straight into the tomato sauce to cook. The couscous directions also seem kinda finnicky, just follow the instructions on your couscous package.
nanbrand
I added chopped pitted kalamata olives and doubled the garlic. Also increased the red pepper flakes. I did not process the tomatoes in a food processor. I suggest that you remove the thick stems from the kale before adding the kale to the sauce. This is a tasty and easy recipe!
JB
Family loved it.
Substituted israeli couscous, which I prefer.
Blanched the kale as per the recipe, but next time I'll just de-stem, chop, and add it.
Served with 2 jumbo shrimp, which made it a meal.
Clickk
Good way to use that CSA kale! Made the day before and tasted better after sitting. Would make again.
Michael
Great recipe! I've made a lot of similar dishes. My kids are spice-adverse, so I usually substitute coriander, cumin and sweet paprika, and squeeze some lemon in at the end. If I want heat, I add it to my portion separately. If fresh kale isn't available, other leafy cabbage greens will work. No chickpeas? Try white beans instead.
And if you're feeding an obligate carnivore, saute a boneless, skinless chicken thigh with olive oil and balsamic vinegar and add it to that serving.
Sam
Added olives and a little Spanish paprika, but this is a pretty tasty, fast, nourishing use of pantry stuff. Would be a nice side for chicken or lamb.
jennifer
Cook kale in tomatoes as stated in other notes. Added shout spice from Trader Joe’s, lots of it and chopped Kalamata olives and halloumi Outstanding. The teens loved it.
Marcia
What some folks find boring I find baseline simple. So make it your own depending on what's in the fridge/pantry and how much you like kale! It dignified my leftover couscous.
Sara T
DELICIOUS. No idea why there's so much fussing about the couscous, just prepare according to the package. I definitely recommend adding some feta and squeezing a little lemon juice on at the end like another person mentioned. Will be making regularly!
Elena H.
Added 1tsp each of ground cumin and coriander, and a sprinkle of cinnamon for a more Moroccan taste. It was still simple, but SO good. It was an excellent accompaniment to lamb chops.
Amy M.
Added olives, more garlic, more red pepper flakes, and topped with crumbled feta. Delicious and now in our regular rotation.
PB
This hit the spot. I only had fire roasted tomatoes so I skipped the spices. But first I cooked the kale and garbanzos in the olive oil, then added the tomatoes and simmered it all together for a bit. At the end I put the cooked couscous right into the pan. The suggestion to add feta and Greek olives really brought it up a notch. Planning to eat the leftovers for brunch, topped with an egg.
Ann B
Made a simplified version and it turned out fantastic. Sauteed garlic in pressure cooker and added 1 bunch of dinosaur kale (rinsed, deveined & chopped), then poured in a quart jar of canned, diced homegrown tomatoes that had a lot of liquid in the jar, and about 10 oz garbonzo beans. Cooked at pressure for about 3 minutes. Didn't even add salt. Delicious served over leftover cooked brown rice.
Ellen
This was quite good. Made for a friends' sick husband, who asked for it again months after he was well. I loved it myself. Will add olives, feta and lemon next time, Also like the idea of two large shrimp.
mamasan
Absolute disappointment. Not a good recipe. Not well seasoned. 1/5
Kim G
added chopped pitted kalamata olives, did not process tomatoes. remove thick stems from the kale serve with shrimp
Miss Cardinal
This was an easy pantry meal. Served with leftover baked chicken breast. Spiced it up by adding smoked paprika and cumin.
Srini
Followed recipe closely and served over quinoa - this is a keeper!
Susan Margaret
Just mashed the tomatoes in the pan, after adding them to the garlic and red pepper flakes. Added chopped kalamata olives, some preserved lemon and a large dollop of harissa. Used the curly kale, roughly sliced to break it up a bit, and added it raw, in batches, to the tomato mixture. Served with whole wheat couscous with crumbled feta on top. Really good and easy.
J
Add Harissa to this. Maybe add olives, allspice
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