Chilled Couscous Salad with Herbs, Goat Cheese and Pine Nuts

This dish is fresh and light but will also satisfy you. Perfect for the hot weather and you can find all of your ingredients at the Farm Stand. Serves 6.


2 bunches kale or Swiss chard
1/4 cup olive oil, or more as needed
2 garlic cloves, thinly sliced
salt and freshly ground black pepper to taste
2 cups cooked, chilled couscous, barley, farro or your favorite grain
1/2 cup chopped fresh Italian parsley, mint, cilantro or basil leaves or any combination
2 baby leeks, finely sliced crosswise
1/4 cup (or more to taste) Classic Vinaigrette or your favorite salad dressing
1/2 cup crumbled fresh goat cheese
1/4 cup toasted pine nuts or walnuts, optional

  1. Cut the leaves from the center ribs and stems of the kale or chard.  Slice the ribs and stems crosswise into 1/2” pieces.  Stack the chard leaves and roll them up into cylinders. Cut the cylinders crosswise into 1/2” lengths.
  2. Heat 2 tablespoons olive oil in a saucepan over medium heat.  Add the garlic and cook until fragrant, about 1 minute. Add the ribs and stems, salt and pepper and cook, stirring once or twice until barely tender, about 5 minutes. Add the leaves and cook, stirring occasionally, until the ribs and stems are tender and the leaves are wilted, about 2 to 3 minutes. Transfer to a mixing bowl and let cool.
  3. When ready to serve, toss the couscous (or your favorite grain), herbs, baby leeks and vinaigrette together with the kale or chard.  Adjust the salt and pepper to suit your taste.  Garnish with goat cheese and pine nuts.

Tip for Preparing Kale or Swiss Chard: We recommend separating the ribs and stems from the leaves because they take up to three times longer to cook.

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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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