1 ¼ c broth of choice (I used water + 1 tsp Better Than Bouillon No-Chicken)
1 c whole wheat couscous (or GF variety)
Parmesan cheese or nutritional yeast (optional)
Instructions
Rough chop the onion and garlic. Saute in olive oil (alternatives: nonstick spray or a thin layer of water) over medium heat until the onions begin to soften.
Add the broccoli and carrots, add a thin layer of water to allow the veggies to steam in the pan. Cover and cook, stirring occasionally, until veggies are almost at desired level of tenderness.
Add the kale, then stir in the mustard, lemon, salt, and pepper. Continue cooking until all liquid has evaporated and the kale is wilted. (You can pour off the liquid if you start to get impatient, but you'll lose a little mustard flavor).
Meanwhile, boil the broth and add the couscous. Stir immediately and let sit for 5 minutes.
Stir the couscous into the veggies.
Serve hot, warm, or cold. Top with a sprinkle of fresh grated Parmesan cheese or nutritional yeast.
Notes
I liked this best when I left it a little under salted, with an extra sprinkle of salt on top. Feel free to play with the veggies to get this perfect for you. I sense many new versions to come! Nutritional info includes optional oil, but no cheese or nutritional yeast, using whole wheat couscous.