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Pearl/Israeli Couscous with Kale


1 large bunch of clean, finely chopped fresh kale
1 can of chick peas / garbanzo beans rinsed
1 1/2 cups couscous
1/2 red onion diced
2 cups chicken or vegetable stock
3 cloves fresh garlic sliced thin
Tablespoon olive oil

Dash course salt
Pinch of black pepper
Dash of ground coriander
Dash of paprika (I used hot)
Pinch of cayenne pepper
Lemon or lime wedge


Heat oil (medium heat) using deep fry pan, chicken fryer or some other deep pan (you could use roasting pan on cooktop if needed)
Toss in onion for minute or so to soften
Toss in couscous to toast for a couple minutes
Toss in garlic
Toss in chick peas
Let cook for a minute or so

Add stock to come to boil
Add kale to wilt
Add seasonings
Let stock get nearly absorbed and shut off heat
Squeeze lemon or lime over, don’t let it squirt in your eye!
Serve warm or room temp
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