|2 servings||calories per servings 560||protein serving 18 g||carbs per serving 92 g||total fat per serving 17 g|
This light salad takes minutes to throw together and is a flavor-rich, nutrient-packed knockout for a simple date night (Get it? Because dates are one of the ingredients?). Walnuts are rich in protein and brain-boosting omega-3 fatty acids, and cucumbers, at the peak of their season right now, are at their most flavorful and nutritious. Opting for whole wheat couscous means more B vitamins and fiber, so you’ll be full and satisfied long after dinner ends.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||92 g|
|Dietary Fiber||9 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...