Massaged Kale Salad with Shrimp, Couscous and Balsamic Vinaigrette

Think kale salad is boring? Think again! This vibrant dish starts with massaged kale leaves that become tender and flavorful. We add juicy grape tomatoes, springy Israeli couscous and crispy roasted chickpeas seasoned with Italian herbs. Everything is tossed in a tangy balsamic vinaigrette, then topped with buttery herby panko breadcrumbs and a generous sprinkle of Parmesan cheese.

This satisfying salad is perfect for a light dinner or a hearty lunch. The combination of textures-from the crunchy chickpeas to the tender shrimp-makes every bite exciting. Plus, it’s packed with protein and veggies, so you can feel good about what you’re eating.

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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

4 ounce Grape TomatoesView 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 Israeli CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Drain and rinse chickpeas; pat very dry with paper towels. Toss chickpeas on a baking sheet with a drizzle of oil, half the Italian seasoning, salt and pepper. Roast on top rack until golden and tender, 18-20 minutes (they 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 (it will darken as it cools).
4. Remove and discard large stems from kale; chop into bite-size pieces. Halve grape tomatoes. 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, Dijon mustard and 2 tablespoons olive oil until smooth. Season with salt and pepper.
6. To the bowl with kale, add tomatoes, cooled couscous, roasted chickpeas and dressing. Toss until evenly coated. Season with salt and pepper to taste. Divide salad among bowls and top with herby panko and Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, follow package instructions.

How do I store leftovers?

Store salad and toppings separately in airtight containers in the refrigerator for up to 2 days. Add panko and Parmesan just before serving to maintain crunch.

Can I make this vegetarian?

Absolutely! Omit the shrimp and add extra chickpeas or another protein like tofu or white beans.