Couscous Pesto Salad with Kale and Walnuts
You might be able to tell by now that I’m a HUGE fan of plant-based lunch recipes that can survive for hours stuffed in the bottom of a backpack. And also that I have strong feelings about the importance of the mid-day meal, especially for us outdoor enthusiasts. How in the heck are we supposed to exert a ton of energy and try hard if our bodies aren’t fueled properly throughout the day?
This summer, I’ve been spending a lot of my days climbing in Vedauwoo, Wyoming. The climbing routes in Vedauwoo might be short, but climb just one of them and you’ll probably be craving a tasty plant-based lunch (even if you just had breakfast). The other thing about Vedauwoo is that it makes your body hurt all over (thanks flaring cracks and sharp crystals digging into every inch of my skin), so I haven’t been interested in making many plant-based recipes that require a lot of time or energy.
This couscous pesto salad with kale and walnuts has been one a few go-to lunches that I’ve had on repeat all summer, and it likely will be for you too, regardless of the adventure you’re cooking for. Couscous is a favorite grain of mine, especially when I’m cooking with a simple camping setup, because it’s not messy or sticky (as long as you add the ever-important dollop of olive oil when you’re cooking it), and it doesn’t take much fuel to cook, especially when compared to more time-consuming grains like quinoa. This means that you can easily boil up the water you need with a jetboil or similar device, stir in the couscous, and then mix all other ingredients strait in the container you’re packing/eating from. Goodbye, dishes (because seriously, who the hell wants to waste time doing dishes when there are rocks to climb and peaks to bag?). Couscous also packs in some protein (added to in this recipe by the accompaniment of kale and walnuts) and is filling enough to power you through a whole-day hike or climb.
Need more reasons to give this recipe a try? Well, it takes about 15 minutes of minimal effort and only 5 ingredients to make, it’s a lot more refreshing than a soggy peanut butter and jelly sandwich, and if you eat it with a fork, it won’t mess up your crack climbing gloves with weird food stains.
Couscous Pesto Salad with Kale and Walnuts
3 tablespoons pesto
1 teaspoon olive oil
1 cup dry couscous
2 1/2 cups water
2 cups kale, chopped
1/4 cup walnuts, chopped
Bring 2 1/2 cups water to a boil in a medium sized pot, then stir in couscous and 1 teaspoon of olive oil. Remove from heat, cover and let sit for 5-7 minutes, or until couscous has fully absorbed water. While couscous is cooking, chop kale into bite-sized pieces and chop walnuts into desired size. Once couscous is ready, allow to cool for 10-15 minutes, then stir in pesto, kale, and walnuts. Season with salt and pepper as desired. Enjoy immediately or pack up in a reusable bag or container for a plant-based lunch worth of your days adventures. Bonus: Stir in some crumbles of feta cheese or shredded parmesan to bring this lunch to the next level.