Serves 6 to 8
This is an easy, versatile couscous dish that works well as a warm side dish or served cold in lettuce cups as a salad. The curry flavor is distinctive but not overwhelming; adjust the amount of curry powder to suit your taste. The tamari-crisped kale is very flavorful and adds interest and nutritional benefits to the dish.
To stretch this recipe into a meal, try adding shredded cooked chicken or pork, garbanzo beans, or diced shrimp.
2 large bunches dinosaur (Tuscan) kale, stemmed and cut into 1-inch pieces
1 tablespoon tamari or soy sauce
2 tablespoons canola oil
1/2 cup diced red bell pepper (1/4-inch dice)
2 shallots, finely diced
2 cloves garlic, minced
1-1/2 tablespoons good-quality curry powder
2 tablespoons light brown sugar
2 cups low-sodium chicken or vegetable broth
1/4 cup Organic Raisins
1/2 teaspoon salt
1 cup couscous
1/2 cup toasted pine nuts or pistachios
Bring a large pot of salted water to a boil over high heat. Add the kale and blanch for 2 minutes. Drain and let cool.
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. When the kale is cool enough to handle, squeeze the water from it. Place the kale in a small bowl and toss with the tamari sauce. Spread the kale pieces in a thin layer on a rimmed baking sheet. Bake until the kale is dry and slightly crispy, 7 to 10 minutes. Remove from the oven and let cool at room temperature.
Heat the oil in a large saucepan over medium heat; when the oil is hot, add the bell pepper and shallots. Cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Add the garlic, curry powder, and brown sugar, and cook, stirring frequently, for another 3 minutes.
Add the broth, raisins, and salt, and bring the liquid to a boil. Stir in the couscous, cover the pan, and turn off the heat. Let the couscous sit for 15 minutes without removing the cover, and then fluff the grains with a fork. Stir in the reserved kale.
Transfer to a platter or shallow bowl and garnish with the toasted pine nuts.