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Couscous and kale salad-to-go

From Farm Where Life is Good

<p>The marinating effect of packing this and eating later is the key. You can substitute Napa cabbage for the kale too.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 2-4

1 cup dry Israeli couscous
1 14oz can chick peas, rinsed (about 1.5 cups cooked chick peas)
1 bunch kale, leaves stripped/chopped or ½ head Napa cabbage, shredded
1-2 medium carrots, grated
1/4 cup sliced almonds, toasted
1/4 cup raisins or craisins
1 1/2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp Italian spice mix (or create your own mix with fresh herbs)

Step by Step Instructions
  1. 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.
  2. Add salt and pepper to taste, pack in your favorite container, grab a fork and you’re ready to hit the road.