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Cantaloupe Couscous Salad with Feta and Kale
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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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