Italian Kale, Chickpea & Couscous Salad

🥘 Ingredients

• Balsamic Glaze
  3.333 tbsp
• Butter
  2 tbsp
• Chickpeas
  2 unit
• Cooking Oil
  1 tsp
• Dijon Mustard
  4 tsp
• Grape Tomatoes
  8 oz
• Israeli Couscous
  5 oz
• Italian Seasoning
  2 tbsp
• Kale
  8 oz
• Olive Oil
  4 tbsp
• Panko Breadcrumbs
  ½ cup
• Paper towels
• Parmesan Cheese
  6 tbsp
• Pepper
• Salt
• water
  ¾ cup

🍳 Cookware

• baking sheet
• small pot
• medium pan
• large bowl
• small bowl

1. 

   1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Drain and rinse Chickpeas ; pat very dry with Paper towels . Toss chickpeas on a baking sheet with a drizzle of Cooking Oil , half the Italian Seasoning , Salt , and Pepper . Roast on top rack until chickpeas are golden and tender, 18-20 minutes. (It's natural for chickpeas to pop a bit while roasting.)

   Chickpeas: 2 unit, Paper towels, Cooking Oil: 1 tsp, Italian Seasoning: 2 tbsp, Salt, Pepper
2. 

   2

    Meanwhile, in a small pot , combine Israeli Couscous , water , 1 tsp Italian Seasoning (you'll use the rest in the next step), and a pinch of salt (use 1½ cups water and 2 tsp Italian Seasoning for 4 servings); bring to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes. Drain couscous if necessary; transfer to a plate to cool.

   Israeli Couscous: 5 oz, water: ¾ cup
3. 

   3

    While couscous cooks, melt 1 TBSP Butter (2 TBSP for 4 servings) in a medium pan over medium-high heat. Add Panko Breadcrumbs , remaining Italian Seasoning, salt, and pepper. Toast, stirring, until light golden, 2-3 minutes. Transfer to a plate (panko mixture will darken as it cools).

   Butter: 2 tbsp, Panko Breadcrumbs: ½ cup
4. 

   4

    Remove and discard any large stems from Kale ; chop into bite-size pieces. Halve Grape Tomatoes . Transfer kale to a large bowl ; season with a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, ⏱️ 1 minute . TIP: Don't skip this step-massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

   Kale: 8 oz, Grape Tomatoes: 8 oz
5. 

   5

    In a small bowl , whisk together Balsamic Glaze , Dijon Mustard , and 2 TBSP Olive Oil (4 TBSP for 4 servings) until smooth. Season with salt and pepper.

   Balsamic Glaze: 3.333 tbsp, Dijon Mustard: 4 tsp, Olive Oil: 4 tbsp
6. 

   6

    To bowl with kale, add tomatoes, cooled couscous, roasted chickpeas, and dressing. Toss until evenly coated; taste and season with salt and pepper. Divide salad between bowls; top with herby panko and Parmesan Cheese . Serve.

   Parmesan Cheese: 6 tbsp