Couscous Kale and Hawaii Balsamics Tangy Fig Balsamic

Cup up 1 cup Couscous (cooked)
Chop garden fresh Kale (more or less kale to your liking)
¼ cup red onion
1 cup cherry tomatoes
¼ cup grated Parmigiano Reggiano Cheese
Kalamata olives (optional - as many as you would like)
¼ cup of Hawaii Balsamics Tangy Fig Balsamic

Gently toss together all ingredients in serving bowl. Serve warm or chilled and enjoy a great summer side dish.

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