THIS SHOULD BE ENOUGH FOR FOUR PEOPLE
8 OZ COUS COUS, 400ML WATER, OLIVE OIL, 1 LARGE BAG SHREDDED KALE, LARGE HANDFUL ROASTED HAZELNUTS CHOPPED, 4 MEJDOOL DATES SHOPPED, 1 SHALLOT THINLY SLICED, SHAVED PARMESAN
FOR THE DRESSING - 4 TBSP EV OLIVE OIL, 2 TBSP RED WINE VINEGAR, JUINCE OF 1/2 LEMON, 1 TBSP HONEY, 2 CLOVES GARLIC CHOPPED, SEA SALT AND FRESHLY GROUND BLACK PEPPER
HEAT A SAUCEPAN OVER A MEDIUM HEAT AND ADD A DRIZZLE OF OLIVE OIL. ADD THE COUS COUS TO THE PAN AND TOAST FOR 2-3 MINS STIRRING OCCASIONALLY. POUR IN THE WATER AND COVER. BRING TO THE BOIL THEN ALLOW TO SIMMER UNTIL THE WATER IS ABSORBED. FLUFF WITH A FORK AND SEASON.
PREPARE THE DRESSING BY ADDING ALL THE INGREDIENTS INTO A JAR AND SHAKING (2 CLOVES OF GARLIC IS QUITE STRONG SO ADJUST ACCORDING TO TASTE) - I ACTUALLY SUBSTITUTED FINO WHITE BALSAMIC FOR THE RED WINE VINEGAR AND IT WORKED REALLY WELL TOO
PLACE SHREDDED KALE AND THINLY SLICED SHALLOT INTO A SALAD BOWL - POUR OVER HALF THE DRESSING AND MASSAGE USING YOUR HANDS OR SOME TONGS
THEN ADD IN THE COUS COUS, CHOPPED DATES AND HAZELNUTS, AND TOP WITH SHAVED PARMESAN. TOSS EVERYTHING TOGETHER WITH THE REMAINDER OF THE DRESSING.
THANK YOU to @somethingnutirtious WHERE THIS RECIPE HAS COME FROM