Kale, Brussels & Orange Salad with Feta

🥘 Ingredients

• brussels sprouts
  8 oz
• butter
  1 tbsp
• cooking oil
  2 tbsp
• dried thyme
  1 tsp
• feta cheese
  2 oz
• garlic
  4 cloves
• israeli couscous
  ½ cup
• kale
  4 oz
• olive oil
  3 tbsp
• orange
  1 unit
• panko breadcrumbs
  ½ cup
• red wine vinegar
  1 tbsp
• shallot
  1 unit
• sugar
  ¼ tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• small pot
• large pan
• large bowl
• large pan
• small bowl
• large bowl

1. 

   1

   Heat a drizzle of cooking oil in a small pot over high heat. Add half the dried thyme ; cook, stirring frequently, until fragrant, ⏱️ 30 seconds . Stir in israeli couscous , veggie stock concentrate , ¾%cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 7 minutes . Stir in butter and let sit, uncovered, until slightly cooled.

   cooking oil: 2 tbsp, dried thyme: 1 tsp, israeli couscous: ½ cup, veggie stock concentrate: 1 unit, butter: 1 tbsp
2. 

   2

   Wash and dry produce. Trim and halve brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot . Peel and mince or grate half the garlic . Peel orange , removing as much white pith as possible. Discard peel. Dice orange into ½-inch pieces.

   brussels sprouts: 8 oz, shallot: 1 unit, garlic: 4 cloves, orange: 1 unit
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shredded Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until bright green and softened, ⏱️ 5 minutes . Stir in half the garlic and cook, stirring, until fragrant, ⏱️ 1 minute more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
4. 

   4

   While Brussels sprouts cook, remove and discard any large stems from kale ; chop into bite-size pieces. In a large bowl , combine kale and a drizzle of olive oil . Using your hands, massage kale until leaves are tender, ⏱️ 1 minute . Add Brussels sprouts and toss to combine.

   kale: 4 oz, olive oil: 3 tbsp
5. 

   5

   Heat a drizzle of cooking oil in the large pan over medium-high heat. Add panko breadcrumbs , remaining garlic, and remaining dried thyme. Cook, stirring occasionally, until panko is golden and garlic is fragrant, ⏱️ 2 minutes . Transfer to a plate.

   panko breadcrumbs: ½ cup
6. 

   6

   In a small bowl , whisk together red wine vinegar , remaining olive oil, and sugar ; taste and season with salt and pepper. Add orange and couscous to the large bowl with veggies. Toss with as much dressing as you like.

   red wine vinegar: 1 tbsp, sugar: ¼ tsp
7. 

   7

   Divide salad between shallow bowls. Top with feta cheese and garlicky panko and serve.

   feta cheese: 2 oz