How to make spicy kale and lemon israeli couscous

Hello, I’m Elaina, the culinary enthusiast behind Flavour Food and Wine. Today, I’m excited to share with you a recipe that’s a delightful blend of vibrant flavors – Spicy Kale and Lemon Israeli Couscous. This dish combines the hearty kale and tangy lemon with the unique texture of Israeli couscous, creating a meal that’s both nourishing and delicious. It’s a perfect dish for a light lunch or a side for your main course. So, let’s embark on this culinary journey and explore the wonderful world of Spicy Kale and Lemon Israeli Couscous together.

Spicy Kale and Lemon Israeli Couscous Recipe

Israeli Couscous with Chickpeas | Easy 20-Minute Vegan Recipe

spicy kale & lemon israeli couscous

Mmmm couscous… It’s such a great ingredient for all sorts of dishes, but for this post I’m going to share with you a fun little salad I’ve put together. I’ve made several types of couscous salads before, but this one is my favourites. Even with very little ingredients, this dish packs a punch of flavour!  It’s a perfect side dish or is great as a quick lunch.
As you’ve probably noticed, I’ve been eating more and more kale. Why wouldn’t I? It’s delicious and ridiculously healthy for you! And with the addition of loads of lemon & chili AND creamy goat cheese, I could eat this salad day in – day out.
The name, couscous, itself means well rolled, well formed, and rounded. And that’s just what these little pearly grains look like, well rounded little balls of pasta! Perfect shape and size to mix with any other ingredient.
And without any further adieu…the recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 2 people
Calories 260 kcal


  • 1 pot
  • 1 large mixing bowl


  • 1 cup israeli or pearl couscous, cooked
  • 3 tbsp extra virgin olive oil
  • 1 cup kale chopped
  • 1 stalk spring onion chopped
  • Juice from 1 lemon
  • Zest from 1 lemon
  • 1/2 tbsp crushed red chilies
  • 2 tbsp creamy goat cheese
  • Sea salt to taste


  • Place dried couscous in a pot of water and boil, as you would regular pasta, and cook until al dente.
  • Drain, toss 1 tbsp of olive oil, then spread on baking sheet and place in refrigerator to cool completely.
  • Once chilled, place in large mixing bowl and drizzle remaining olive oil.
  • Mix in spring onion, kale, lemon juice, lemon zest, crushed red chilies, goat cheese and sea salt to taste.
  • Stir well and let chill for 20 minutes.
  • Before serving, let sit at room temperature for 10 minutes. Enjoy!


Keyword couscous, kale, spring onion

About Spicy Kale and Lemon Israeli Couscous

Lemon Couscous with Roasted Broccoli and Chickpeas

Spicy Kale and Lemon Israeli Couscous is a delightful blend of vibrant flavors. This recipe combines the hearty kale and tangy lemon with the unique texture of Israeli couscous, creating a meal that’s both nourishing and delicious. Originating from the Middle East where kale, lemon, and couscous are staple ingredients, this dish offers a unique gastronomic experience that’s both satisfying and healthful.

Cooking Tips

  • Choose fresh, crisp kale for the best texture and flavor.
  • Cook the Israeli couscous until it’s al dente to ensure it retains its unique chewy texture.
  • Add the lemon zest and juice towards the end of the cooking process to preserve its bright, tangy flavor.
  • Adjust the amount of chili flakes according to your preference for heat.
  • If you prefer a less tangy dish, reduce the amount of lemon juice in the recipe.

Serving Suggestions

Israeli Couscous and Kale Salad - Forks Over Knives

This kale and lemon Israeli couscous recipe would pair well with many dishes. The pearl couscous, chickpeas, and tahini-harissa dressing provide a nice blend of flavors and textures that would complement both meat and seafood options.

Some serving suggestions include:

The tangy lemon dressing brightens up the salad, while the heartiness of the pearl couscous makes it perfect for a main course grain bowl option on its own. You could top it with feta or goat cheese and roasted vegetables for a vegetarian meal.

It’s a versatile side that brings both flavor and nutrition to every plate!

Frequently Asked Questions (FAQs)

Can I use other types of greens instead of kale?  Yes, you can substitute kale with other types of greens like spinach or Swiss chard.

Can I make the Israeli couscous in advance?  Yes, the Israeli couscous can be cooked in advance and stored in the refrigerator. Just reheat it before serving.

What can I use if I don’t have Israeli couscous? If you don’t have Israeli couscous, you can substitute it with other types of pasta like orzo or pearl barley.

Can I make this dish less spicy? Absolutely! Feel free to reduce the amount of chili flakes or omit them altogether if you prefer a milder dish.

Can I add other ingredients to this dish?  Yes, feel free to add other ingredients like roasted vegetables, grilled chicken, or even some toasted nuts for extra crunch.

Spicy Kale and Lemon Israeli Couscous is a dish that truly celebrates the flavors of the Middle East. Its combination of hearty kale, tangy lemon, and chewy Israeli couscous creates a satisfying and flavorful meal. By following the provided cooking tips and serving suggestions, you can create a restaurant-quality dish right in your own kitchen. Remember, cooking is about creativity and personalization, so feel free to experiment with different greens, pastas, and spices. Enjoy the process and the delicious result!

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