Delicious Vegan Strawberry & Kale Couscous

Bonjour – happy Wednesday 🙂 After holidays in France and 3 weeks of pigging out it’s time to hit the salads and the gym. I am not usually a big fan of salads, I find a plate of leaves so boring and unfulfilling so I have been trying to come up with a few salad lunches for work which I actually enjoy.

This Strawberry and Beet Kale salad was so quick and easy to make and the added couscous keeps me full until home time too. Oh and it’s vegan (obviously). Couscous is so versatile and can be added to almost any salad, one cup of the stuff cooked only contains 175 calories and 0g of fat (yay). It also provides you with 6g of protein. Every single ingredient in this salad is nutritional, giving you a salad bowl of skinny goodness.

 

Strawberry, Beet + Kale Couscous Salad
Serves 1
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Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Ingredients
  1. 2/3 cup of couscous (uncooked)
  2. 1 large handful of kale
  3. 1 handful of strawberries
  4. 1 handful of chopped beet
  5. Small handful of sliced almonds
  6. 1 tbsp. of coconut oil
  7. 1 tsp. of balsamic
Instructions
  1. In a pan over low heat, add 2/3 cup of boiling water to your couscous. Fluff with a fork and leave for 6 minutes before removing from the heat.
  2. Tear up the kale leaves and transfer to serving bowl. Pour coconut oil and balsamic on top and mix with hands to ensure all the kale is covered.
  3. Add the couscous, strawberries, beet and almonds to the bowl and serve. Yum.
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Et voilà. Another dish that hasn’t contributed to any pain or exploitation of animals. Enjoy your salad and if you are looking for a new book to read this week I highly recommend ‘Vegan Freak’ to meat eaters, vegetarians and vegans alike. You can buy it on Amazon here. Au revoir – Jess & the foxes x