Serves 4 as a side dish.
In a casserole dish, pour 1 cup dry couscous.
Add 2-3 fresh basil leaves chiffonnade.
Add fresh cut sliced garlic chives, oregano, thyme to taste.
Add dry cracked red pepper flakes.
Add your other favorite fresh garden herbs to taste.
In a medium skillet, sauté sliced scallions and a mound of fresh kale in a little olive oil. Heat until kale is wilted.
Add to couscous dish.
Boil 1 cup chicken broth in a small saucepan with a pat of butter.
Pour over couscous and herb kale mix in dish.
Cover and let stand for 10 minutes.
Fluff with a fork and enjoy with a glass of Sancerre.