2 cups kale, finely chopped [460 ml]
3 Tbsp. lime juice
1 cup low sodium organic vegetable broth [230 ml]
1/2 cup finely chopped shallots [120 ml]
2 cloves garlic, minced
1/2 tsp. curry powder
1/4 tsp. ground cumin
1/4 tsp. paprika
1 cup quinoa or millet rinsed thoroughly [230 ml] - or whole wheat Israeli large pearl couscous
1/2 cup chopped organic tomato [120 ml]
1/2 cup chopped red or orange sweet pepper [120 ml]
1/2 cup chopped organic cucumber [120 ml]
1/2 cup thinly sliced green onions [120 ml]
1/4 cup finely snipped fresh parsley [60 ml]
3 Tbsp. finely snipped fresh basil
3 Tbsp. organic raisins
Sea salt and black pepper to taste
Optional: 2 Tbsp. pine nuts, toasted
In a medium bowl combine kale and lime juice, stirring until leaves are well coated.
In a large saucepan combine the next 6 ingredients (broth through paprika).
Bring to boiling, stir in "couscous". Return to boiling; reduce heat to medium. Cook per the cooking guidelines of the grain you choose until tender and liquid is absorbed (see Notes). Add more broth or water if needed to prevent sticking. Transfer to a large bowl to cool, then fluff with a fork.
Stir kale and the next seven ingredients (through raisins). into the cooked couscous. Season with salt and black pepper and add pine nuts if you'd like. Cover and chiil until ready to serve.
Choose either quinoa (10 min cooking time) or millet (20-25 min cooking) time instead of traditional couscous which is basically flour and therefore processed and less nutrient dense. But if you prefer using couscous, choose whole wheat Israeli large pearl couscous and cook for 5 to 10 min.
Modified from the Forks and Knives Family