Couscous Base (Warm + Spiced)

• 1 cup Israeli couscous
• 1 cup finely chopped yellow onion
• ~¼ cup olive oil
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp sweet paprika
• ½ tsp kosher salt
• 1½–2 cups vegetable broth (per package instructions)

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🌈 Fresh Chopped Vegetables

• 1 cup chopped bell peppers (red, orange, yellow mix)
• 1 english cucumber, chopped
• 1 cup chopped roma tomato

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🌿 Greens & Herbs

• 1 bunch kale, finely chopped (about 4 cups)
• 1 cup chopped fresh parsley
• 3 tbsp chopped fresh basil
• 1 cup chopped green onion (mostly tops)
• Juice of 3 limes (should be at least 1/4 cup)
• Kosher salt, to taste
• Freshly ground black pepper

Step 1 – Build the Flavor Base

In a large sauce pan over medium heat, add olive oil and finely chopped onion.
Sauté until soft and lightly golden.

Add curry powder, cumin, sweet paprika, and salt.
Stir and allow spices to bloom in the oil for 30–60 seconds until fragrant.

Add Israeli couscous and toast lightly in the spiced oil for 1–2 minutes.

Pour in vegetable broth and cook about 10 minutes or according to package directions until tender and liquid is absorbed. Add a little vegetable broth as needed. Do not overcook – aim for al dente.

Remove from heat and let cool slightly — the couscous should be warm, not hot.

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Step 2 – Prepare the Greens

While the cous cous is simmering.

In a large bowl, add finely chopped kale.
Sprinkle with a pinch of kosher salt and the juice of 3 limes.

Massage thoroughly until the kale softens and darkens slightly.

Add parsley, basil, green onion, and freshly ground black pepper.

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Step 3 – Add Fresh Vegetables

Fold in chopped bell peppers, cucumber, and tomato.

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Step 4 – Bring It Together

While the couscous is still warm (but not hot), fold it into the greens and vegetables.

The residual warmth gently wilts the kale and emulsifies with the lime and olive oil, creating a cohesive, bright dressing effect.

Taste and adjust salt or lime as needed.

Refrigerate until ready to serve.