Kate's Kale Couscous

Kate's Kale Couscous

10 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    25 m
Recipe by  ScoGold

“This heart-healthy, quick, and easy dish is something very easy to throw together for dinner. It's perfect for dinner and lunch the next day and is just as tasty hot or cold. Kate originally came up with this recipe after coming back from the gym with no fresh ingredients on hand. Just by using what was in the pantry and freezer this amazing dish came together. Although it is vegetarian friendly, many meat eaters will be satisfied with this high-protein meal.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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.
  3. Spoon couscous mixture into 4 serving bowls; top with Parmesan cheese. Season with salt and black pepper.

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Reviews (10)

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My husband and I loved this recipe. I followed the cook's note and used frozen kale, but I didn't add the almonds or cheese and it still tasted great. We ate the couscous with parathas. It was a really fast meal to put together.



Delicious and easy. As others have said, it definitely needs lemon juice and LOTS of kale. I used fresh kale and next time will put in closer to 2 cups. My husband and teenage son agree that this dish is a "keeper."



I too made this after coming home late from the gym. Was certainly quick, nutritious, and yummy. I was worried I didn't use enough couscous or water but it's definitely enough. My only recommendation to to use more (fresh) kale, it's a wonder food after all, and maybe less butter to lesson the calorie count. Will keep this one handy for quick dinners.

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Amount Per Serving (4 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 51.1 g
  • 16%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 449 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Vegetarian Kale Soup


next recipe:

Kale Tabouleh Salad