Cookin’ Greens Pearl Couscous Salad with Sundried Tomatoes, Cranberries and Feta Cheese


Makes 6 – 8 servings


  • 250 g Cookin’ Greens™ Chopped Kale or Designer’s Mix
  • 3 tbsp chopped sundried tomatoes in oil
  • 2 tsp chopped garlic
  • 8 oz package pearl couscous
  • 4 cups low sodium chicken or vegetable broth
  • ¼ cup olive oil plus 3 tbsp.
  • ½ t each of tumeric, cinnamon and powdered ginger
  • ½ cup each of currants and dried cranberries
  • ½ t salt
  • ½ cup crumbled feta cheese


1)  In a large frying pan, sauté Cookin’ Greens™, garlic and sundried tomatoes in 3 tbsp oil for about 5 minutes until garlic is soft.

2) In 4qt. saucepan, bring broth, ¼ cup oil, and spices to a boil. Gradually stir in couscous. Cook 3-4 minutes until about half the liquid is absorbed.

3) Add sautéed Cookin’ Greens and dried fruit. Stir well. Add salt. Turn off stove. Cover tightly with lid and let stand for 15 minutes until rest of liquid is absorbed. It will
have a slightly creamy texture. Add crumbled feta and mix well.

Serve hot or at room temperature. Will keep for 3-4 days in refrigerator


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