Kale, Brussels & Orange Salad with Feta

🥘 Ingredients

• Brussels sprouts
  1 lb
• Israeli couscous
  5 oz
• butter
  2 tbsp
• cooking oil
  3teaspoon
• dried thyme
  2teaspoon
• feta cheese
  1 c
• garlic
  4 clove
• kale
  8 oz
• olive oil
  6.667 tbsp
• orange
  2 unit
• panko breadcrumbs
  ½ cup
• red wine vinegar
  3.333 tbsp
• salt
• shallot
  2 unit
• sugar
  ½ teaspoon
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• large pan
• large bowl
• small 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 ⏱️ 6 minutes . Stir in butter and let sit, uncovered, until slightly cooled.

   cooking oil: 3teaspoon, dried thyme: 2teaspoon, Israeli couscous: 5 oz, veggie stock concentrate: 2 unit, salt, butter: 2 tbsp
2. 

   2

   While couscous cooks, 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 garlic . Peel orange , removing as much white pith as possible. Dice orange into ½-inch pieces.

   Brussels sprouts: 1 lb, shallot: 2 unit, garlic: 4 clove, orange: 2 unit
3. 

   3

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

   4

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

   kale: 8 oz, olive oil: 6.667 tbsp
5. 

   5

   In the same pan used for Brussels, heat a drizzle of oil over medium-high. Add panko breadcrumbs , the remaining garlic, and the remaining thyme. Cook until panko is golden and garlic fragrant, ⏱️ 3 minutes .

   panko breadcrumbs: ½ cup
6. 

   6

   In a small bowl , whisk red wine vinegar , 3 tablespoons olive oil from the total, and ¼ teaspoon sugar , season with salt and pepper. Add orange and couscous to the bowl with veggies. Toss with as much dressing as desired.

   red wine vinegar: 3.333 tbsp, sugar: ½ teaspoon
7. 

   7

   Divide salad between shallow bowls. Top with feta cheese and the crispy panko. Serve.

   feta cheese: 1 c