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