Israeli Couscous and Kale Stew

A hearty and healthy vegetarian stew that is chalked full of healthful ingredients: Israeli Couscous and Kale Stew to warm your belly and fill you soul.

Israeli Couscous and Kale Stew |

Hi! And happy belated New Year. I’m so sorry that I went MIA unannounced these past two weeks. I have nothing to say for myself except that it just sort of happened. Between the kids being out of school, all the holiday happenings, getting a 7 week old puppy, cooking for some of my long time clients, battling a head cold, and trying to fit in a little snowboarding, I’ve barely had time to take a shower and do a load of laundry. I’ve been cooking plenty, alright, it’s just been for my family and clients. Sorry to neglect you guys and I promise to make it up to you with all new amazing recipes and an overload of pictures of our new pup!


So let’s cut right to the chase. Meet Nacho! She’s a Weimaraner-Chocolate Lab Mix. At just 8 weeks old, she has turned into a full blown nipper and snipper. No shoes are safe and she seems to have a hankering for my robe and any other soft piece of clothing she finds on the floor. She’s almost sleeping through the night and if you count peeing all over the front porch and the occasional poop on the carpet, she’s practically potty trained. I forgot how much work having a puppy is! It’s all worth it though the second she climbs into your nap and snugs in for a good long nap. I’m a sucker for puppy breath and her eyes melt me every time I look at her. Be prepared for puppy pic overload these next few months!

Israeli Couscous and Kale Stew |

So what’s new with all of you? Did you all have a great holiday? I hope so. The break was much needed and I was kind of sad to take my boys to school this morning. (No really, I was.) We stuck close to home because of the new addition and spent a good amount of time snowboarding and time on the couch watching family movies. I did catch a nasty head cold the day after Christmas that knocked me out for a few days. I watched two full seasons of Homeland. In one word: addicted. I hate that it took getting sick to force me to slow down and take care of myself. I’m going into the new year with a renewed focus on taking care of myself. I suggest you do the same!

Israeli Couscous and Kale Stew |

So speaking of taking care of ourselves, let’s parlay into this soup! It’s loaded with healing properties and homemade love. It was the perfect antidote to my head cold. I used some of my homemade slow cooker turkey stock that I had stashed in the freezer, tomatoes that I canned over the summer, and used local carrots, garlic, kale and onion that I picked up at the winters farmer market a few weeks ago. The soup is spiced with cumin and turmeric- both great antioxidants and the couscous adds texture and some heartiness to fill your belly. I thought for sure my kids wouldn’t eat this but would you believe my older one devoured it? And by devour I mean he picked out all the kale and inhaled what was left. (It’s a start, it’s a start.) The little one not so much…

Israeli Couscous and Kale Stew |

Thanks for sticking around while I took a mini-sabbatical and I’m looking forward to all the good things that 2015 is sure to bring! Stay healthy. xo, Kelley


Israeli Couscous and Kale Stew

  • Yield: 6 servings 1x


A hearty vegetarian soup with Israeli couscous and kale.


  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 6 cups stock (could use vegetable, turkey or chicken)
  • 28 oz whole tomatoes
  • 2 cups finely chopped kale (about 1 small bunch)
  • 3/4 cup Israeli couscous
  • salt and pepper
  • plain yogurt and chopped cilantro for serving


  1. In a large stock pot, heat olive oil. Add onion and carrot and cook over medium-low heat for 15 minutes until vegetables are soft and start to caramelize. Add garlic, cumin and turmeric. Cook for 2 minutes more.
  2. Add stock and tomatoes, using your hand to bread up the whole tomatoes and gently crush them. Bring to a boil and simmer for 10 minutes.
  3. Add kale and couscous and cook 12-15 minutes more. Season with salt and pepper.
  4. Serve immediately and top soup with a dollop of plain yogurt and fresh chopped cilantro.