Kale Couscous Salad with Dates and Hazelnuts

-1 Heat a saucepan over medium heat and drizzle in 1 tbsp of olive oil. Add the couscous to the pan and let it toast for about 2-3 minutes, stirring occasionally. 
-1 Pour in the water and cover the pot. Bring to a boil, then reduce to simmer for about 15-18 minutes until all of the water is absorbed. Let the couscous sit for 5-10 minutes, then season with salt and fluff with a fork.
-1 Prepare your dressing by whisking together the ingredients, or shaking in a jar. 
-1 Add the shredded kale and thinly sliced shallot to a large salad bowl, and pour in half of the dressing. Massage the kale u0026 shallots with the dressing using your hands or tongs. 
-1 Add in the couscous, chopped dates, hazelnuts and chopped parmesan. Toss together with remaining dressing. 
-1 Leftovers can be refrigerated for up to 4 days and served cold or at room temp