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Couscous and kale salad-to-go
<p>The marinating effect of packing this and eating later is the key. You can substitute Napa cabbage for the kale too.</p>Source: http://bistrokatie.com/ (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Cook the couscous in 1.5 cups water, covered, for about 6 minutes or until water is absorbed. Add it to a bowl along with all the other ingredients, then toss with the dressing.
- Add salt and pepper to taste, pack in your favorite container, grab a fork and you’re ready to hit the road.
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