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About the Dish

  • Walnuts


  • Whole Wheat Israeli Couscous

    Whole Wheat Israeli Couscous

  • Beautiful Briny Sea Sultan Papadopoulos salt

    Beautiful Briny Sea Sultan Papadopoulos salt

  • Sweet Onion

    Sweet Onion

  • Kale


  • Cucumber


  • Medjool Dates

    Medjool Dates

  • Crunchy Mix

    Crunchy Mix


Place a saucepan with a lid over medium heat. Add 1 teaspoon olive oil, walnut pieces and couscous. Cook, stirring frequently, until toasted, 4-5 minutes. Carefully add 2 1/2 cups water. Stir in 1/4 teaspoon Sultan Papadopoulos salt, and increase heat to high. When liquid comes to a boil, reduce heat to low, and cook, stirring occasionally, until all liquid has been absorbed and couscous is tender, 15-16 minutes.
Prepare your mise en place: Peel and dice onion. Remove kale stems and finely chop; cut or tear leaves into bite-size pieces, keeping them separate from stems. Thinly slice dates. Halve cucumber lengthwise, and thinly slice crosswise.
Place a skillet over medium-high heat. Add remaining 2 teaspoons olive oil. When oil is hot, stir in onion and greens stems. Season with 1/4 teaspoon Sultan Papadopoulos Salt. Cook while stirring until onion begins to become translucent, 2-3 minutes.
Stir in kale leaves, and cook, stirring, until wilted, 3-4 minutes.
Stir couscous and dates into sautéed vegetables. Taste and adjust seasoning as desired.
Divide couscous mixture between 2 bowls. Top with cucumber and crunchy legume mix. Enjoy!