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Pomegranate, Israeli Couscous, Kale Salad |

Pomegranate, Israeli Couscous, Kale Salad with Honey-Lime Vinaigrette

  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings (as a side) or 2 servings (as a light meal) 1x



For the dressing

  • 6 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil

For the salad

  • 4 ounces lacinato or Tuscan kale, ribs removed and discarded, leaves chopped (about 4 packed cups)
  • 1 cup cooked Israeli or pearl couscous
  • 1 cup pomegranate seeds
  • 1 cup carrot ribbons (see Notes)


For the dressing

  1. Put all the dressing ingredients into a jar, screw on cap tightly, and shake vigorously until everything is incorporated. Or whisk all the dressing ingredients in a small bowl.

For the salad

  1. Put chopped kale into a medium size bowl. Add 3-4 tablespoons of dressing and vigorously toss kale leaves with the dressing until leaves begin to soften slightly, 1-2 minutes. Let sit 5-10 minutes. Add couscous, pomegranate seeds, and carrots. Toss salad until evenly mixed. Add extra dressing as desired.


To make carrot ribbons, first peel carrots and then run a vegetable peeler lengthwise down carrot sides to create long, thin ribbons. Cut ribbons to desired lengths.

When tossing the kale leaves, be sure to vigorously toss the leaves with the dressing in order to break down the fibers and make the kale more tender.

Recipe for dressing adapted from The Yummy Life.

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