- ½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
- 3 tablespoons fresh lime juice (from 1 ½ 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
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