Sauteed Kale, Carrots and Couscous

kale and carrots couscous

I made this sauteed kale, carrots and couscous one weekend a couple of weeks ago and ate it every day for dinner for a whole week. I do this often, make a big pot of one of my favourite meals and eat it every day for as long as it lasts.

It also allows me time to research and plan my next spectacular meal, or as in the case of this week, stay outside in the sun for as long as possible.

We’ve had a nice stretch of amazingly sunny days, it as if we’ve shot straight for summer.
While I love this gorgeous warm weather, I’m a little leery of what this means for our summer.

Last night we took our dinner down to the beach and had a little picnic in the sun, it was a meal of leftoverspiced chickpeas and vegetables salad from the weekend, and a sweet strawberry icebox pie for after.

kale and carrots couscous kale and carrots couscous
IMG_7705 Kale and Carrots

Later, we strapped on our cameras and went for a long walk, capturing moments that captivate us, and make us fall in love with the city again,and at that very moment, life felt perfect.

Now on to this couscous, it’s one of those simple and super delicious, and perfectly nourishing meals that you can make ahead of time. It has some of my favourite food… chickpeas, couscous, carrots and kale.

The recipe comes from Chatelaine; originally kale and bell pepper quinoa toss, I made a few modifications mainly based on what I had in the fridge and pantry.

It’s ideal on its on as a main dish, or as a side and hopefully with plenty of leftovers for lunch or dinner the next day.

kale and carrots couscous kale and carrots couscous
kale and carrots couscous kale and carrots couscous


Sautéed Kale, Carrots and Couscous


  • 1 cup water
  • 1 cup couscous
  • Pinch of salt
  • 1 teaspoon olive oil (for making couscous)
  • 2 – 3 tablespoon olive oil
  • 1 small bunch green onions, diced
  • 1 small red bell pepper, chopped
  • 3 – 4 carrots, sliced
  • 4 cups chopped kale (about 2 – 3 bunches with stems and ribs removed)
  • 2 cups cooked chickpeas (or 1 16oz can chickpeas)
  • 2 tablespoons chopped sundried tomatoes
  • 1 tablespoon crushed pepper flakes
  • 1 tablespoon Herbes de Provence
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • Salt to taste
  • Handful of pistachios for topping
  • Freshly ground pepper to taste


  1. Bring a cup of water to boil in a saucepan
  2. Stir in couscous, salt and olive oil
  3. Remove from heat, cover and let sit for 5 minutes
  4. Fluff with a fork and set aside
  5. In a large saucepan or skillet, heat olive oil over medium heat
  6. Add onions and sauté for about a minute
  7. Add bell pepper and carrots and cook for another minute
  8. Add kale and cook, stirring until kale softens, add a little more olive oil if needed
  9. Add the chickpeas, sundried tomatoes, pepper flakes, herbes de Provence, stir and cook for a under a minute
  10. Add the lemon zest and lemon juice
  11. Add the couscous, toss with the rest of the ingredients and cook for an additional 2 minutes
  12. Add salt to taste
  13. Serve topped with some pistachio and freshly ground pepper
  14. Enjoy!


kale and carrots couscous

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  • Reply Angie Tan

    What a wholesome stir-fry! Gorgeous colours.

    10 May, 2013 at 7:01 am
    • Reply Elsa

      Thanks Angie! 🙂

      10 May, 2013 at 1:29 pm
  • Reply Elsa

    Oh please do! 🙂

    10 May, 2013 at 1:29 pm
  • Reply WSIEFBT

    I had cous cous tonight and I regret not finding this recipe earlier. Well ,I’ll just have to make it tomorrow.

    13 May, 2013 at 1:03 pm
    • Reply Elsa

      Awww… I wish you’d found this earlier too, but look at the bright side, you have two couscous recipes now! 🙂

      14 May, 2013 at 10:22 am
  • Reply Madz

    Oh yum, this is what I am making for dinner tonight. Thanks!

    8 September, 2013 at 10:55 pm
    • Reply Elsa

      Oh yay! Enjoy dinner! hope you like it as much as I did 🙂

      9 September, 2013 at 4:25 pm
  • Reply Elsa

    I’m so glad you liked it, Taylor! Sorry about the pepper 🙂 I tend to go a little overboard, definitely feel free to use less, or none at all 🙂

    29 September, 2013 at 2:29 pm
  • Reply Elsa

    You’re quite welcome Jackie, I’m glad you enjoyed it. and I think you’re right about the lemons… 🙂

    2 November, 2013 at 3:46 pm
  • Reply Shira

    Do you use herbs de provence with lavender or without?

    17 March, 2014 at 12:37 pm
    • Reply Elsa

      HI Shira! The type I used did not have lavender, but I don’t think it’ll make too much of a difference though 🙂

      17 March, 2014 at 12:52 pm
  • Reply Patrice Harmon

    Delicious!! We didn’t have herbs de provence, so I used sage, rosemary, and thyme. I also substituted black beans for the garbanzos (because of what we had), used quinoa instead of cous cous, and doubled the lemon. My husband and I LOVED this, and I went out and picked up some herbs de provence and garbanzos today to try it as written next time. I am so excited about all the leftovers to take to work for lunch this week. Thank you for this fabulous recipe!! Great way to make use of our CSA veggies this week.

    22 January, 2017 at 4:30 pm
    • Reply Elsa | the whinery

      I’m so glad everyone enjoyed it! It’s one of my favourites to make when I have a lot of veggies too. I’m thinking I’ll try black beans next time – it sounds delicious indeed!

      24 January, 2017 at 10:06 am

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