¼cupwild ricecooked to package directions and cooled
1cuppearl or regular couscouscooked to package directions and cooled
¼cupalmondschopped or slivered, toasted
3ouncespancettadiced
½small bunch kalewashed and leaves thinly sliced
2cupschopped canteloupe
½cupcrumbled feta cheese
1tablespoonolive oil
saltto taste
Instructions
Combine the couscous, wild rice, pancetta, kale, and almonds in a large bowl with the olive oil and a sprinkle of salt. Taste, and season more to your preference.
Right before serving, stir in the cantaloupe and feta cheese. Enjoy!
Notes
Timeline: I start the rice and couscous in two separate pots. While that's cooking, I toast the almonds in a large skillet. Then, in the same skillet (almonds removed), I cook the pancetta until crisp and let it drain on paper towels.
Then, I prep everything else.
When the rices are cooked and cooled, I combine them with the kale, almonds, olive oil, and pancetta. Right before serving, I add feta and canteloupe, taste for salt, and serve.