As far as hearty salads go, this one reigns supreme! You’ll sautée shredded Brussels sprouts with shallot and garlic, then toss with kale, nutty pearl couscous, and juicy fresh orange in a tangy homemade red wine vinaigrette. A sprinkle each of briny crumbled feta and garlicky breadcrumbs top off these bright, nourishing bowls.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 teaspoon
Dried Thyme
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
8 ounce
Brussels Sprouts
1 unit
Shallot
2 clove
Garlic
1 unit
Orange
4 ounce
Kale
¼ cup
Panko Breadcrumbs
(Contains Wheat)
5 teaspoon
Red Wine Vinegar
½ cup
Feta Cheese
(Contains Milk)
Salt
Pepper
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
3 tablespoon
Olive Oil
¼ teaspoon
Sugar
• Heat a drizzle of oil in a small pot over high heat. Add half the thyme; cook, stirring frequently, until fragrant, 30-60 seconds. Stir in couscous, stock concentrate, and ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) and set aside, uncovered, until slightly cooled.
• While couscous cooks, wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. • Peel orange, removing as much white pith as possible. Discard peel. Dice orange into ½-inch pieces.
• Heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes. Stir in half the garlic and cook, stirring, until fragrant, 1 minute. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
• While Brussels sprouts cook, remove and discard any large stems from kale; chop into bite-size pieces. • In a large bowl, combine kale and a drizzle of olive oil (large drizzle for 4 servings). Using your hands, massage kale (similar to how you would knead dough), until leaves are tender, 1 minute. • Add Brussels sprouts and toss to combine. TIP: Move onto Step 5 if Brussels sprouts are still cooking.
• Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme. Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Turn off heat; transfer to a plate.
• In a small bowl, whisk together vinegar, 3 TBSP olive oil, and ¼ tsp sugar (6 TBSP olive oil and ½ tsp sugar for 4 servings); taste and season with salt and pepper. • Add orange and couscous to bowl with veggies. Toss with as much dressing as you like.
• Divide salad between shallow bowls. Top with feta and garlicky panko and serve.