Wilted Kale and Couscous Salad with Carrots and Cranberries

A recipe for a vegan couscous salad with wilted kale, carrots, cranberries, maple syrup and fresh dill.

1 cup fresh cranberries
1 tablespoon sugar
1 1/2 cups water
1 cup pearl couscous
2 cups carrots, peeled and sliced into rounds
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1/2 tsp. salt
3 cups kale, thinly sliced into ribbons
1-2 tsp. fresh dill, chopped
1 tablespoon extra-virgin olive oil

View the full recipe at Floating Kitchen →