Cantaloupe Couscous Salad with Feta and Kale

• 1 cup Pearl Or Regular Couscous, Cooked To Package Directions And Cooled
• 1/4 cups Wild Rice, Cooked To Package Directions And Cooled
• 3 ounces, weight Diced Pancetta
• 1/2 bunches Kale, Washed, Leaves Thinly Sliced
• 1/4 cups Almonds, Chopped Or Slivered, Toasted
• 1 Tablespoon Olive Oil
• Salt To Taste
• 2 cups Chopped Cantaloupe
• 1/2 cups Crumbled Feta Cheese

1. Combine the couscous, wild rice, pancetta, kale, and almonds in a large bowl with the olive oil and a sprinkle of salt.
2. Taste, and season more to your preference.
3. Right before serving, stir in the cantaloupe and feta cheese.
4. Enjoy!
5. Note on timeline: I start the rice and couscous in two separate pots.
6. While thats cooking, I toast the almonds in a large skillet.
7. Then, in the same skillet (almonds removed), I cook the pancetta until crisp and let it drain on paper towels.
8. Then, I prep everything else.

pearl, rice, bunches, olive oil, salt, cantaloupe, feta cheese

Taken from tastykitchen.com/recipes/main-courses/cantaloupe-couscous-salad-with-feta-and-kale/ (may not work)