Refreshing, satisfying, and nutritious. Couscous is loaded with toasted pistachio nuts, pops of blueberries, pan-fried kale, & peppery basil. This is all coated in a quick, homemade lemon juice dressing and topped with a creamy coconut yoghurt.
Blueberry, Kale & Couscous Bowl
Blueberry, Kale & Couscous Bowl
with coconut yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (Salt & Pepper)
QUICK Couscous
Boil the kettle. Place the Couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CHOP-CHOP
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FAIL-PROOF Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
ZESTY DRESSING
In a small bowl, combine the lemon juice (to taste), a drizzle of olive oil, and seasoning.
ADD THE FLAVOUR
When the Couscous is done and has cooled slightly, toss through ½ the Blueberries, the kale, ½ the basil, and ½ the nuts.
SENSATIONAL SALAD
Plate up the loaded Couscous and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt.
Couscous - 100ml
Pistachio Nuts - 10g
Kale - 100g
Lemon Juice - 10ml
Fresh Blueberries - 1 unit
Fresh Basil - 3g
Coconut Yoghurt - 50ml
QUICK Couscous
Boil the kettle. Place the Couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CHOP-CHOP
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FAIL-PROOF Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
ZESTY DRESSING
In a small bowl, combine the lemon juice (to taste), a drizzle of olive oil, and seasoning.
ADD THE FLAVOUR
When the Couscous is done and has cooled slightly, toss through ½ the Blueberries, the kale, ½ the basil, and ½ the nuts.
SENSATIONAL SALAD
Plate up the loaded Couscous and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt.
Couscous - 200ml
Pistachio Nuts - 20g
Kale - 200g
Lemon Juice - 20ml
Fresh Blueberries - 2 units
Fresh Basil - 5g
Coconut Yoghurt - 100ml
QUICK Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml [400ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CHOP-CHOP
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FAIL-PROOF Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
ZESTY DRESSING
In a small bowl, combine the lemon juice (to taste), a drizzle of olive oil, and seasoning.
ADD THE FLAVOUR
When the Couscous is done and has cooled slightly, toss through ½ the Blueberries, the kale, ½ the basil, and ½ the nuts.
SENSATIONAL SALAD
Plate up the loaded Couscous and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt.
Couscous - 300ml
Pistachio Nuts - 30g
Kale - 300g
Lemon Juice - 30ml
Blueberries - 3 units
Fresh Basil - 8g
Coconut Yoghurt - 150ml
QUICK Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml [400ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CHOP-CHOP
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FAIL-PROOF Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
ZESTY DRESSING
In a small bowl, combine the lemon juice (to taste), a drizzle of olive oil, and seasoning.
ADD THE FLAVOUR
When the Couscous is done and has cooled slightly, toss through ½ the Blueberries, the kale, ½ the basil, and ½ the nuts.
SENSATIONAL SALAD
Plate up the loaded Couscous and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt.
Couscous - 400ml
Pistachio Nuts - 40g
Kale - 400g
Lemon Juice - 40ml
Blueberries - 4 units
Fresh Basil - 10g
Coconut Yoghurt - 200ml
Frequently Asked Questions
What is the preparation time for Blueberry, Kale & Couscous Bowl?
The preparation time for Blueberry, Kale & Couscous Bowl with coconut yoghurt is between 20 and 35 minutes.
What is the total time required to make Blueberry, Kale & Couscous Bowl with coconut yoghurt?
The total time required to make Blueberry, Kale & Couscous Bowl with coconut yoghurt is between 30 and 45 minutes.
How many servings does Blueberry, Kale & Couscous Bowl provide?
4 servings
What are the main ingredients in Blueberry, Kale & Couscous Bowl?
Blueberries, Coconut Yoghurt, Couscous, Fresh Basil, Fresh Blueberries, Kale, Lemon Juice, Pistachio Nuts
What is the nutritional information of Blueberry, Kale & Couscous Bowl?
Calories: 523, Carbs: 87 grams, Fat: grams, Protein: 18.2 grams, Sugar: 23.3 grams, Salt: 78 grams
How do I prepare Blueberry, Kale & Couscous Bowl?
SENSATIONAL SALAD: Plate up the loaded couscous and top with the remaining berries, the remaining nuts, and the remaining basil. Drizzle over the lemon dressing and the coconut yoghurt. ADD THE FLAVOUR: When the couscous is done and has cooled slightly, toss through ½ the blueberries, the kale, ½ the basil, and ½ the nuts. ZESTY DRESSING: In a small bowl, combine the lemon juice (to taste), a drizzle of olive oil, and seasoning. FAIL-PROOF KALE: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover. CHOP-CHOP: Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. QUICK COUSCOUS: Boil the kettle. Place the couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Blueberry, Kale & Couscous Bowl?
Blueberries, Coconut Yoghurt, Couscous, Fresh Basil, Fresh Blueberries, Kale, Lemon Juice, Pistachio Nuts
How many calories does Blueberry, Kale & Couscous Bowl have?
523 calories
How much fat content does Blueberry, Kale & Couscous Bowl have?
grams
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