Kale & Chickpea Couscous

More often than not, I am very hungry when I open my apartment door and in those times, I immediately thrust myself directly to the kitchen. I am at high risk of making bad eating choices in my state of hunger, and it’s almost always when my fridge is lacking the leftovers or quick snacks necessary to whip up a quick fix. I mean, what kind of crazy person comes home with a raging appetite and still has the mental capacity to start cooking? I just want to eat RIGHT THEN AND THERE!

Truth be told, I try to make it a point to make a few meals on a Sunday and/or Monday in order to stock my fridge and avoid becoming hangry when my fridge is empty. For those of you who don’t know this invented word, here’s a definition. Hangry: an emotion one may have when he or she is so hungry that a lack of ingested food causes anger, frustration, or any form of madness. For the sake of my loved ones, I try to avoid becoming hangry by making smart, healthy choices.

Recently, I have been working on developing recipes that take a short amount of time to make, but still use whole-food health-supportive ingredients. I thought this may be a challenge, but so far, it has been a cinch! The recipe posted below is perfect to make ahead of time or if you have the ingredients and you are HANGRY, at least it will take you less than 30 minutes to prepare something really delicious that won't give the guilty feeling like 3 slices of reheated pizza might.

Kale & Chickpea Couscous

Author: Michele Wolfson

Ingredients

  • 1 ¼ cup Israeli couscous, uncooked

  • 2 cup kale, de-stemmed and chopped

  • 1 cup chickpeas (drained and rinsed, if using canned)

  • ¼ cup feta

  • Dressing:

  • 2 Tablespoon olive oil

  • 1 Tablespoon apple cider vinegar

  • 1 Tablespoon agave

  • ¼ teaspoon salt

  • 1 clove garlic, minced or pressed

  • 1 teaspoon chia seeds

Instructions

  1. Place couscous in a pot with a drizzle of olive oil and toast on medium heat for one minute. Add water and cover pot. Bring to a boil, reduce to a simmer, and let cook until couscous is tender or water has evaporated, about 7 minutes.

  2. While couscous is cooking, whisk together oil, vinegar, agave, and minced garlic.

  3. Once couscous is done cooking, toss with kale. Let it sit until kale is slightly wilted. Add in dressing, feta, and chickpeas. Toss all together and serve.

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