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Couscous Salad with Sauteed Greens & Pumpkin Seeds


  • 1/2 C cooked whole wheat Couscous
  • 1/4 C chopped kale
  • 1/4 C bean sprouts
  • 1/4 C purple cabbage
  • 1/4 C braising Vegetables or a mix of any green leafy vegetables
  • 2- 3 Tbs chopped carrots
  • salt and pepper to taste
  • 1 tbs balsamic vinegar
  • 1 tsp oil
  • 1 Tbs pumpkin seeds
  • Romaine lettuce leaves to serve optional


  1. Heat the oil and add in carrots to sautee for a bit.
  2. Add in the cabbage and sautee some more
  3. Add in the braising vegetables, and the kale and cook until they turn a deep shade of green. Add in the bean sprouts, salt, pepper and balsamic vinegar.
  4. Mix to combine and now add in the couscous.
  5. Mix well, turn off heat.
  6. Add in the pumpkin seeds and serve in romaine lettuce cups.

Recipe Notes

I used carrots to balance out the tartness from vinegar, those can be substituted by peas. The taste of this salad depends largely on the quality of the produce, so use the best you can ( organic highly recommended) as there isn't much to help it out if the basic greens are not tasty.