Kale, Herb & Avocado Couscous Salad!

Hey Everyone!

Looks like St. Patrick's Day food but REALLLLLY good! haha

Happy Meatless Monday! I hope you all stuck with the plan today and are planning on trying something new tomorrow for TRY NEW TUESDAY!!! Joe keeps complaining that I am not filling him up every night so I have been trying to make more fibrous foods to keep him full! I also am working on making kale more tasty and this recipe is delicious and boyfriend approved! I hope you all enjoy it and continue on your week 1 plan! xxxCourt

6 Servings (About 1 Cup) - 218 Calories & 6 WW PointsPlus

Ingredients:
Sauce -

• 1/2 Cup Chopped Kale
• 1/4 Bunch of Chopped Cilantro
• 1/4 Bunch of Chopped Parsley
• 1/4 Medium Chopped Onion
• 1/2 Large Diced Avocado
• 2 Cloves Pressed/Grated Garlic
• 1/4 Chopped Green Bell Pepper
• 1 tsp Mustard
• 1 Lime Juiced & Zested
• 1 Lemon Juiced
• 2 tsp EVOO (Extra Virgin Olive Oil)
• 1/4 tsp Black Pepper
• 1/2 tsp Seasoning Salt
• 1 tsp Italian Seasoning
• Optional - 1/2 - 1 Jalapeno 

Salad -

• 1 Cup Couscous (Whole Wheat if Possible)
• 1 Cup Low-Sodium Chicken/Veggie Stock
• 8 Cherry Tomatoes 
• 1/4 Cup of Corn
• 1/8 Cup Toasted Plain Slivered Almonds

Steps:

1. Place all of the "Sauce" ingredients in food processor or blender and blend until smooth and VERY green! (it is a little frightening haha)
2. Bring 1 cup of broth to boil and once it starts to boil add couscous to it and stir then cover and take off the heat. Let sit for 10 minutes and fluff with a fork when its done.
3. Cut cherry tomatoes into thirds (or halves but I prefer thirds) and along with the corn mix into the couscous.
4. To toast almonds place in saute pan on med/high heat until golden brown and fragrant and fold into or sprinkle on with some parm. cheese on top of the couscous (optional of course (: ).
5. Mix in the sauce and chill for a minimum of 30 minutes and then serve and enjoy!!

**This sauce would also taste good on other types of pasta!

Happy Creating!