1 tablespoon of finely chopped and seeded jalapeño
2 cups kale
1 yellow pepper
1 cup cherry tomatoes
2 tablespoons olive oil
the juice and zest of a lemon
salt and pepper to your liking
1/4 cup of french shallots
Preparation
Place the quantity of organic sifted wheat couscous to be cooked in a saucepan. Add the same amount of boiling water. Cover and let swell for about 5 minutes.
Roughly cut the kale. Rinse well in a colander, then shake the colander to remove excess moisture. Heat a large saucepan over medium-high heat. Add 1 tablespoon of olive oil, then add the shallots and sauté for 4 minutes. Add the garlic and stir for another minute. Add the kale, season with salt and pepper and sauté for about 5 minutes, until the kale is wilted (if you prefer it more tender, cook it a little longer).
Meanwhile, chop the tomatoes, pepper and red onion. Put them in a large salad bowl with the pumpkin seeds.
For the vinaigrette, mix the jalapeno, lemon zest and juice with the olive oil, salt and pepper.
Put all the ingredients in the salad bowl, cover with the vinaigrette.
