Massaged Kale Salad with Shrimp, Couscous and Balsamic Vinaigrette

Think kale salad is stuck in the past? Think again! This version brings together tender massaged kale, sweet shrimp and fluffy pearl couscous for a satisfying meal. Roasted chickpeas add a savory crunch, while a tangy balsamic vinaigrette ties everything together. Finish with buttery, herby panko breadcrumbs and a generous sprinkle of Parmesan for a dish that’s anything but basic.

The secret to this salad is massaging the kale with salt until it becomes tender and silky-don’t skip this step! It transforms the leaves from tough to tender in just a minute. Paired with juicy tomatoes and a punchy dressing, this salad is a complete dinner that’s fresh, flavorful and fun to eat.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Drain and rinse chickpeas; pat very dry with paper towels. On a baking sheet, toss chickpeas with a drizzle of oil, half the Italian seasoning, salt and pepper. Roast on top rack until golden and tender, 18-20 minutes (chickpeas may pop).
2. Meanwhile, in a small pot, combine couscous, 1 cup water, 1 teaspoon Italian seasoning and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 6-8 minutes. Drain if needed and transfer to a plate to cool.
3. While couscous cooks, melt 1 tablespoon butter in a medium pan over medium-high heat. Add panko, remaining Italian seasoning, salt and pepper. Toast, stirring, until light golden, 2-3 minutes. Transfer to a plate (panko will darken as it cools).
4. Remove and discard large stems from kale; chop into bite-size pieces. Dice tomato. Place kale in a large bowl and season with a pinch of salt. Massage with your hands until leaves are tender, about 1 minute.
5. In a small bowl, whisk together balsamic glaze, mustard and 2 tablespoons olive oil until smooth. Season with salt and pepper.
6. To the bowl with kale, add tomato, cooled couscous, roasted chickpeas and dressing. Toss until evenly coated. Taste and adjust seasoning with salt and pepper. Divide salad among bowls and top with herby panko and Parmesan.

Recipe Tips

FAQ

Can I use a different type of kale?

Yes, any variety of kale works well. Just be sure to remove the tough stems and massage the leaves thoroughly.

Can I make this salad ahead of time?

You can prepare the components in advance, but toss the salad with dressing just before serving to keep the kale from getting soggy.

Can I substitute the shrimp?

Absolutely! Grilled chicken, tofu or extra chickpeas would all be delicious alternatives.