Kale salad with mushrooms and pearl couscous

Delight in a flavorful kale salad with earthy mushrooms and chewy pearl couscous. A culinary masterpiece bursting with taste and texture.

Ingredients:

• 340g Pearl Couscous
• 2 bunches Lacinto Kale
• 90g oyster mushrooms
• 170g baby portobellos
• 1 medium sweet onion
• 5 tablespoons olive oil
• 4 tablespoons rice wine vinegar
• 1 tablespoon honey
• 140g slivered toasted almonds
• salt and pepper

Instructions:

1. Prepare Pearl Couscous following the directions on the package and set it aside.
2. Dice onions and cook them in a small amount of olive oil until they become tender.
3. In the meantime, remove the tough stalks from Lacinto Kale leaves by folding the leaf in half and slicing along the edge of the stalk to detach it. Roll up pairs of leaves and finely slice them into shreds.
4. Combine the shredded Lacinto Kale with the olive oil, rice wine vinegar, honey, salt, and pepper in a large salad bowl. Allow it to soak in the flavors while you prepare the rest of the ingredients.
5. Cut the mushrooms into slices and add them to the sauteed onions. Introduce the sugar snap peas and cook everything together for a brief period over medium heat.
6. Mix the cooked couscous with the cooked vegetables.
7. Combine the warm couscous and vegetables with the kale in the salad bowl. Toss everything together.
8. Divide the mixture onto four plates and sprinkle with the toasted almond slivers.

Summary:

• Calories: 3122 kcal
• Fat: 151 g
• Protein: 95 g
• Carbs: 368 g
• Potassium: 4423 mg
• Magnesium: 732 mg