The Pioneer Woman Tasty Kitchen
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Cantaloupe Couscous Salad with Feta and Kale

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Level: Easy

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Description

Can it get any more summery? Eat this for breakfast, lunch, or dinner. You can’t go wrong!

Ingredients

  • 1 cup Pearl Or Regular Couscous, Cooked To Package Directions And Cooled
  • ¼ cups Wild Rice, Cooked To Package Directions And Cooled
  • 3 ounces, weight Diced Pancetta
  • ½ bunches Kale, Washed, Leaves Thinly Sliced
  • ¼ cups Almonds, Chopped Or Slivered, Toasted
  • 1 Tablespoon Olive Oil
  • Salt To Taste
  • 2 cups Chopped Cantaloupe
  • ½ cups Crumbled Feta Cheese

Preparation

Combine the couscous, wild rice, pancetta, kale, and almonds in a large bowl with the olive oil and a sprinkle of salt. Taste, and season more to your preference.

Right before serving, stir in the cantaloupe and feta cheese. Enjoy!

Note on timeline: I start the rice and couscous in two separate pots. While that’s cooking, I toast the almonds in a large skillet. Then, in the same skillet (almonds removed), I cook the pancetta until crisp and let it drain on paper towels. Then, I prep everything else.

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