Curry Pearl Couscous with Kale, Cauliflower and Dried Cranberries

Cook couscous first. Cook 1 1/2 cups of couscous in water according to package directions. Cover with lid, and reduce heat to low. Every couple of minutes open the lid and stir with a wooden spoon so it doesn’t stick to the pan.

Slice kale, removing the hard stem and just using the leaves. Wash kale and set aside. Mince garlic. Slice off end of cauliflower and remove smaller pieces. Wash cauliflower.

To boiling water, add cauliflower and cook for about 1-2 minutes until cauliflower is wilted but still retains crunchiness. With a hand strainer, transfer cauliflower to a bowl. Set cauliflower aside.

Prepare curry sauce. In a small bowl, add curry, salt, pepper and olive oil. With spoon, dissolve spices into olive oil.

In a large hot pan, add some olive oil. Add garlic and sautee garlic for about 10 seconds first. Then add kale leaves and add 2 tablespoons of water to help the kale cook. Sautee until kale is wilted.

Add cooked couscous into kale. Add half of the curry sauce, and toss so curry sauce covers kale and couscous. Add cooked cauliflower to kale and couscous and then add the rest of the curry sauce. Add dried cranberries and give a final toss.