Israeli Couscous and Kale Salad

forksoverknives.com

Bine

½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)

3 tablespoons fresh lime juice (from 1½ limes)

1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock

½ small onion, finely chopped (about ½ cup)

2 small garlic cloves, minced (about 1 teaspoon)

½ teaspoon curry powder

¼ teaspoon ground cumin

¼ teaspoon sweet or mild paprika

1 cup whole wheat Israeli couscous

½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)

½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)

¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)

4 scallions, white and green parts thinly sliced (about 1 cup)

¼ cup finely chopped fresh parsley

3 tablespoons finely chopped fresh basil

2 tablespoons raisins or currants

2 tablespoons toasted pine nuts

sea salt and freshly ground black pepper

Directions at forksoverknives.com

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