Israeli Couscous Salad

Ingredients

Kale Pesto

• ⅓ cup olive oil, separated
• 4 cloves garlic, peeled
• 4 cups chopped kale, deboned and packed
• ½ cup grated parmesan cheese, medium grate
• 3 tablespoons fresh lemon juice
• ½ cup walnuts
• 1 teaspoon kosher salt

Israeli Couscous

• 1 tablespoon olive oil
• 1½ cups uncooked Israeli couscous
• 2 cups water
• 3½ tablespoons kale pesto

Spice Mix

• 1 tablespoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• 1 teaspoon coarse salt

Vegetables

• 4 cups butternut squash, chopped into ¾-inch chunks
• 1 tablespoon olive oil
• 15 oz garbanzo beans, drained and rinsed
• 1 teaspoon maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 small head cauliflower, ~4 cups
• 1 tablespoon olive oil

Other Ingredients

• ½ large red onion, minced (~½ cup)
• 1 cup chopped fresh parsley
• 1 tablespoon red wine vinegar
• ¼ teaspoon salt
• ½ cup feta

Instructions

Nutrition Facts (estimated)